How the Sugarcane EA Decaf Process Works 1. Ethyl acetate is made from sugarcaneSugarcane is fermented to produce molasses. That molasses is further fermented to create ethanol.Ethanol is then combined with acetic acid to create ethyl acetate, a compound that also occurs naturally in fruits. 2. Coffee beans are steamedGreen coffee beans are gently steamed to open their pores and prepare them to release caffeine. 3. Beans are soaked in water and ethyl acetateThe steamed beans are placed in a solution of water and sugarcane-derived ethyl acetate.Ethyl acetate naturally bonds to caffeine molecules. 4. Caffeine is removedAs the beans soak, ethyl acetate pulls caffeine out of the beans.The solution is drained and refreshed repeatedly until the caffeine content is reduced by approximately 97 percent or more. 5. Beans are rinsedOnce decaffeination is complete, the beans are thoroughly washed to remove any remaining EA solution. 6. Beans are driedThe rinsed beans are dried back to their original moisture level so they behave normally during roasting. Key Facts The chemical used is derived from sugarcane, which is why it is called the Sugarcane Process. Ethyl acetate is naturally present in fruits and is considered a gentle, lower-temperature method. This process preserves more sweetness and aromatics compared to most chemical solvent decafs. No ethyl acetate remains in the roasted coffee. It fully evaporates during drying and roasting.
