Sugarcane (Ethyl Acetate) Decaffeination

A decaffeination process centered on ethyl acetate — a solvent naturally produced in fruit fermentation — here manufactured from sugarcane molasses, which is why the method is closely associated with Colombia, a major sugarcane producer. Green coffee is steamed and then washed with the sugarcane-derived ethyl acetate solution to dissolve the caffeine, followed by a final rinse and drying. The process is comparatively gentle on flavor compounds and benefits from a local, plant-derived input stream. Drinkers sometimes perceive a faintly sweet profile, though the solvent itself does not add sweetness. Flavor tendencies: smooth, gently sweet, with good retention of origin character.