Our coffee is a joint production of smallholders from the Huila Department of Colombia. The decaffeination process is carried out locally with ethyl acetate (E.A.), naturally extracted from sugar cane. In Colombia, where sugar cane is readily available, it makes excellent economic sense to use this

plentiful resource to complement the coffee industry. E.A. is also found in wine, beer, fruit, vegetables, and other food and beverages. When the coffee is received, it is first submitted to a condition of water and steam. This elevates the moisture contained and swells the bean to facilitate the

extraction of caffeine. At this point, the bean experiences an E.A. wash, which dissolves the caffeine. The beans are then cleaned with water, followed by steam, to clean the innermost portions of the bean. Finally, the beans are dried until reaching a moisture level similar to what they had before

the process. This method avoids excessive heat or pressure, which can radically disrupt a green bean´s cellular structure and does not result in a radical change of the coffee flavours.