This lot was grown in the Eje Cafeteria growing region, in sandy and clay soil. After processing as a washed lot, the coffee was a taken to an in-country facility who specializes in Sugarcane Ethyl Acetate (EA) decaffeination.

Ethyl Acetate which is a naturally occurring compound and solvent that derives from the fermentation of sugarcane.

When the coffee first arrives at the plant it is placed in big silos that give off a light steam. This is to open the pores of the beans to allow for easy extraction of the caffeine. It's also to remove the silver skin from the bean which can hinder the process.

The green beans are then submerged into a tank filled with water and EA to begin the Decaf process. The EA naturally bonds with the compounds of the coffee, allowing for the decaffeination to occur.