Decaf normally lacks the characteristics of regular coffee due to its decaffeination process. However, this Columbian decaf comes from the town of Caldono where it is naturally decaffeinated through sugarcane. The process starts with fermenting molasses from sugarcane to create ethanol. The alcohol is mixed with acetic acid to create a compound called ethyl acetate (E.A.). E.A. is a compound also found in wine and vegetable and fruit juices. The green beans are steamed to open the pores, then E.A. is applied with water, which dissolves the caffeine. Finally, the green bean is steamed again to remove the excess residue of E.A. before being dried.