At Colombino Coffee, we use a natural decaffeination process that combines high-mountain spring water and naturally derived Ethyl Acetate (EA). EA occurs naturally in all coffee beans (as well as many fruits and vegetables), ensuring that no synthetic chemicals are introduced during decaffeination.
Our EA is derived from sugar cane, and along with spring water, these are the only elements that come into contact with the beans. This gentle water-EA method removes caffeine without excessive heat or pressure, preserving the bean's natural structure and flavor, resulting in a smooth and authentic coffee experience.
