We like to source our decafs using Sugarcane Ethyl Acetate for one primary reason. The decaffeination process is produced at origin and helps local coffee communities grow unlike other popular decaffeination methods. This process taking place at origin also greatly helps reduce our carbon footprint by removing the need to send the coffee to a decaffeination facility (typically in a different country!)
Our Colombian E.A. (ethyl acetate) decaf offering is special in more ways than one however: Secondly, they're cupped specifically for their quality and sourced by single-origin, either region or farm. We call them Decaf De Caña because they're custom decaffeinated in Colombia, using a special, natural process that utilizes a solvent of ethyl acetate, which can be derived from fermented sugar. Our importing partner has personally visited the decaffeination plant several times, and was impressed by the process as well as the quality in the cup!
The process works by soaking green coffee in a solution of E.A., which bonds to the salts of chlorogenic acid in the coffee and allows for the removal of caffeine. The coffee is removed from the solvent and steamed at low pressure to remove the E.A. compounds, and the finished product retains its flavor integrity but contains almost no caffeine at all. (The beans will contain a maximum of 0.01–0.03% caffeine.)