Sugarcane decaffeination uses a natural compound, ethyl acetate (EA), to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Being a natural product, the process is labeled as "naturally decaffeinated."
Green coffee is submerged in a tank filled with water and EA to begin the decaffeination process. EA naturally binds to coffee compounds, allowing decaffeination to occur.
The process takes approximately 24 hours and removes about 98-99% of the caffeine, resulting in a light, smooth coffee with natural sweetness and medium acidity.
