This process uses ethyl acetate, a natural compound derived from non-GMO Colombian sugarcane and mountain water, to remove the caffeine while maintaining integrity, sweetness, and flavor of the coffee. In the presence of EA, caffeine bonds with the compound and is drawn out of the coffee. The decaffeinated coffee is then removed from the EA solvent, rinsed thoroughly, re-dried and re-bagged for transport. Producers: Producers from coffee communities in Colombia Elevation: 1200 – 1800 MASL Varietal: Castillo, Caturra, Colombia Process: Natural