We are excited to continue learning about the decaf process, and this lot from Sebastián is a great example. It is a washed Castillo with three days of fermentation after depulping, which highlights the coffee’s natural acidity. After milling, it is sent to the decaf facility, where it undergoes the sugar cane decaffeination process.

This method, also known as ethyl acetate (EA) decaf, uses a natural compound derived from sugar cane. The beans are first steamed to open their pores, then rinsed with a solution of water and ethyl acetate, which selectively bonds with the caffeine molecules and removes them. Finally, the beans are steamed again to eliminate any residue, leaving the coffee 97–99% caffeine-free while preserving its sweetness and aromatic complexity.

The result is a decaf that maintains much of its original character—bright, sweet, and vibrant—making it a standout choice for those who want flavor without the caffeine.