Coffee is steamed for 30 minutes prior to decaffeination then Coffee is placed in a solution of water and Ethyl Acetate (EA.) a naturally
occurring compound and solvent derived through the fermentation of
sugarcane. Green coffee is submerged in the solvent, which naturally bonds to the salts of chlorogenic acids within the coffee, allowing for the extraction of caffeine. Once the coffee is saturated, the tank is drained and fresh solution is introduced. The final low-pressure steaming removes the remaining traces of EA. Decaffeinated coffee is then dried, physically polished to ensure cleanliness, and packaged to export.