After being sundried on raised beds in temperature controlled conditions until the ideal moisture content is achieved, the caffeine is extracted from the beans using sugar cane Ethyl acetate (this is a natural by product created in the production of sugar cane refining) and water for 8 hours. This particular method of decaffeination makes for a sweeter cup whilst maintaining and showcasing integral coffee flavours. The ethyl acetate can be re-used a number of times before it is sent on for refinement, and the caffeine drawn from coffee beans can then be dried and sold to other industries such as pharmaceuticals and energy drinks manufacturers.

Work's great in an espresso machine, Moka pot or a big mug of cafetiere with lots of milk.

'Sound of Silence' by SIMON & GARFUNKEL