Sugarcane Ethyl Acetate (E.A.) Decaffeination is a natural process that maintains an astonishing integrity of green-coffee flavor.
The Sugarcane E.A. Decaffeination Process removes a minimum of 97% of all caffeine originally present within green coffee. The residual amount of Ethyl Acetate equates to a maximum of 10 ppm (a ripe banana naturally contains about 200 ppm). Ethyl Acetate has an evaporation point of 70°C. As coffee is roasted at a temperature well above this threshold, roasted coffee will present no trace of E.A.