This coffee is unlike any decaffeinated coffee we have ever had. It tastes and brews much more like its caffeinated counterparts. Much of this has to do with how the decaffeination is achieved: a process called Sugarcane Ethyl Acetate. 

Grown in the heart of Colombia's coffee country, this fully washed lot is decaffeinated using a gentle, all-natural method. Only two things ever touch the coffee: high-mountain spring water and natural Ethyl Acetate (EA) derived from sugarcane. Because the process skips the excessive heat and pressure of conventional methods, caffeine is drawn out gently—leaving the bean's natural structure and flavor beautifully intact.