Unlike most decaffeination methods carried out in Europe, this coffee is fully decaffeinated in Colombia—preserving both freshness and flavor at origin. The challenge lies in carefully removing caffeine while protecting the coffee’s natural character.
This method, known as the sugarcane process, is completely chemical-free. It starts with a gentle steam pre-treatment that allows the beans to swell. Naturally produced Ethyl Acetate (E.A.), derived from locally fermented sugarcane, is then used to extract at least 97% of the caffeine. Afterwards, low-pressure steam ensures any remaining traces of E.A. are removed, leaving a clean, flavourful cup.
