Huila region - variety: Castillo, Caturra

Ethyl Acetate decaffeination - commonly called Sugarcane Method - is a process which combines high mountain spring water and Ethyl Acetate of a natural origin (fermented sugar cane). The caffeine is extracted using a natural by-product of sugar cane and water. First the beans are steamed to open their pores, then they are rinsed with Ethyl-Acetate repeatedly to remove the caffeine. They are then dried to a 10-12% humidity.

This water-EA process allows for gentle extraction of the caffeine from the bean, avoiding excessive heat or pressure, maintaining the natural structure and all of the characteristics.

This process produces coffee with enhanced sweetness which tastes much more like the original caffeinated coffee.