This decaffeinated coffee comes from Colombia and is produced by Hulcafe. The decaffeination process uses Ethyl Acetate (EA), a natural compound often derived from sugarcane. Because this substance naturally occurs in fruits, the method is commonly called “Sugar Cane Decaf.” ‎
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Here’s how it works: green coffee beans are first soaked in water to expand their cellular structure. Then, ethyl acetate is applied — it selectively bonds with caffeine molecules and removes them from the beans. Afterward, the beans are thoroughly washed and gently dried. ‎
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This method preserves the coffee’s original flavor profile, avoiding the off-notes sometimes found in other decaffeination techniques. Sugar Cane Decaf is considered one of the most “natural” methods, combining locally available resources (sugarcane) with a mild, careful process. ‎
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In the cup, it typically offers a pleasant sweetness with fruity and caramel notes, making it a perfect choice for those who want to enjoy coffee in the evening or avoid caffeine without compromising on flavor. ‎
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Interestingly, Colombia is one of the few countries where the entire Sugar Cane Decaf process takes place locally — meaning the beans don’t need to be exported for decaffeination. This ensures greater freshness and quality control. ‎