Ethyl acetate is an organic ester (present in bananas and also as a by-product of fermenting cane sugar) that is used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected. The coffee is then dried and polished for export.

This decaf is sweet, soft and savory with fruity acidity, graham cracker and sugarcane juice sweetness. A great option for those wishing to satiate their coffee desires no matter the time of day!