The Natural Decaffeination Process extracts the caffeine from the beans using steam and a naturally occurring compound found in sugar cane and citrus fruits called ethyl acetate.

The beans are steamed and then rinsed in the compound for up to 10 hours, before being steamed again for an additional 10 hours to remove residual caffeine and solvent. The result is a creamy cup of mellow, decaffeinated coffee that has quickly become our best-selling decaf. We roast it to Light Medium, and you will note the slight walnut and cocoa within the light body.