The greatest challenge in decaffeination is removing the caffeine while preserving the coffee's natural flavour. The sugar cane process is chemical-free, and begins with a pre-treatment of very low pressure steam to let the beans swell. Sugar cane is fermented to produce ethyl acetate which is then added to water and used to soak the beans, removing more than 97% of the caffeine.
In the cup is notes of walnut, cacao and hazelnut.
