Coffee · 8 November 2026 · 4 min
What is sugarcane decaf? Colombia’s gentler way to take the caffeine out
The ethyl acetate (EA) process uses a compound made from fermented Colombian sugarcane. Here is how it works, why it tastes better, and what to look for on a label.
Most decaf has a reputation problem it no longer deserves. The sugarcane process — also called the EA or ethyl acetate process — is the reason, and it is a Colombian story.
Where the ethyl acetate comes from
Ethyl acetate is a compound that occurs naturally in ripe fruit; it is part of what makes a banana smell like a banana. In Colombia it is produced by fermenting molasses from sugarcane grown in the Valle del Cauca, then distilling the result. Because the solvent is derived from cane rather than synthesised from petroleum, the process is often labelled "natural decaf" or "sugarcane decaf".
How the process works
Green (unroasted) beans are steamed to open their structure, then washed in a solution of water and ethyl acetate. The EA bonds with the caffeine and carries it out of the bean; the solution is replaced several times until around 97% of the caffeine is gone. The beans are steamed again to remove any residual EA, dried back to their original moisture and rested before roasting. No high pressure, no harsh chemicals, and the decaffeination happens in Colombia, close to the farms, before the coffee is exported.
Why it tastes better
Because the process is gentle and works at low temperatures, the sugars and acids that give a Colombian coffee its character survive largely intact. A good sugarcane decaf has a slightly heavier body and a caramel sweetness — our Sugarcane Decaf shows caramel, plum and a clean, sweet finish, and most people cannot pick it out blind from the caffeinated bag beside it.
What to look for
A label should name the process (EA, ethyl acetate, sugarcane or "natural"), the origin and a roast date, exactly like any other specialty coffee. Treat it as fresh coffee: within six weeks of roasting, stored sealed and away from heat. Brew it as you would its caffeinated sibling, grinding a touch finer.
Decaf should be a choice about caffeine, not a compromise on flavour. The sugarcane process is how Colombia made that true.
