Popayan Reserve - Colombia Decaf

Once harvested and processed, the coffee is decaffeinated in Manizales, Colombia, using the Sugar Cane Process. This method uses ethyl acetate naturally derived from fermented sugarcane to gently remove caffeine while preserving the coffee’s natural sweetness, body and flavour. By decaffeinating the coffee in Colombia, more of the value and processing stays at origin, while reducing the need to ship green coffee overseas for decaffeination.

Ethyl Acetate (EA) decaffeination is a natural and widely used process for producing high-quality decaf coffee. Despite its technical name, Ethyl Acetate is a naturally occurring compound found in fruits and vegetables, and in this case, it is derived from sugarcane fermentation rather than synthetic chemicals. Combined with pure water, it is used in a gentle extraction process that selectively removes caffeine while preserving the structure and flavour of the coffee.