Natural decaffeination process
Our natural decaffeination process combines high mountain spring water and Ethyl Acetate (EA) of natural origin. EA is present in every coffee cherry in its natural state (as well as in many fruits and vegetables). Therefore, we are not adding any synthetic chemical substance.
The natural EA is obtained from a sugar cane-based process and is, together with spring water, the only other element coffee gets in contact with.
This water-EA process allows for gentle extraction of the caffeine from the bean, avoiding excessive heat or pressure, maintaining the natural structure and all characteristics of the coffee bean.
The only Colombian coffee naturally decaffeinated at origin.