Castillo & Caturra Molasses, Malt, Chocolate, Almond.

The green beans are first soaked in a bath of water and EA (Ethyl Acetate), which is derived from locally grown sugarcane.

The EA bonds to the acids within the coffee, which slowly extracts the caffeine. Once the process is complete, the coffee is steamed at a low pressure to remove any EA left. This chemical-free process allows the coffee to retain its original aroma and flavours with only a fraction of the caffeine remaining.