COUNTRY: Colombia. VARIETY: Castillo, Caturra ALTITUDE: 1200 – 1800 masl SOIL: Volcanic loam PROCESS: Natural TASTE PROFILE: Sugar Cane,Chocolate,Subtle Stone Fruit Ethyl Acetate (EA) decaf uses a natural compound derived from sugar cane. The beans are first steamed to open their pores, then rinsed with a solution of water and ethyl acetate, which selectively bonds with the caffeine molecules and removes them. Finally, the beans are steamed again to eliminate any residue, leaving the coffee 97–99% caffeine-free while preserving its sweetness and aromatic complexity. The result is a decaf that maintains much of its original character—bright, sweet, and vibrant—making it a standout choice for those who want flavor without the caffeine.
