This coffee is decaffeinated using the Ethyl Acetate (EA) method, a natural process commonly practiced in Colombia where sugarcane is abundant. The process begins with the fermentation of sugarcane molasses, to which alcohol is added to create EA. To remove caffeine, the green coffee beans are first steamed to open their pores and raise moisture levels. They are then soaked in EA, which bonds with the caffeine and extracts it from the beans. After the caffeine is removed, the coffee is rinsed with water and gently dried. Compared to other methods, EA decaffeination uses neither high pressure nor excessive heat, allowing the coffee to retain its original flavor profile, resulting in a cup that is both sweet and bright.