This decaffeinated coffee consists of small batches of beans from farms around the Galeras Volcano. The coffee was decaffeinated using the sugar cane process, also known as the Ethyl Acetate (EA) process, derived from the fermentation of sugar cane and acetic acid. Green coffee is submerged in a wash where EA bonds with caffeine and extracts it from the green seeds removing at least 97% of caffeine.
