What is sugarcane decaffeination?

Sugarcane decaffeination - also called the ethyl acetate natural process or EA sugarcane process - is a decaffeination method that uses ethyl acetate derived from sugarcane fermentation as the solvent. Because the ethyl acetate comes from fermenting sugarcane molasses rather than being synthesised from petrochemicals, it's marketed as a more natural process.

The method is most closely associated with Colombia, where both sugarcane and high-quality Arabica coffee are produced domestically. Green beans are steamed to open their pores, then soaked in the sugarcane-derived ethyl acetate which bonds selectively with caffeine. After the caffeine is removed, the beans are steamed again to eliminate residual solvent before drying.

The practical result is a decaf that - when well executed - retains more of the coffee's original character than many other processes. Residual ethyl acetate from the sugarcane can contribute a faint sweetness or fruity note that some cuppers appreciate. For specialty roasters building a premium decaf offering with a clean-label, natural-process story to tell, sugarcane decaf has become an attractive option - particularly when the underlying green coffee is already a quality Colombian lot.