Caramel, dried cherry, hazelnut, nougat and red apple. Processed using sugarcane to remove 97% of caffeine. Medium roast. Located in a biological Conservation Corridor, Valle del Cauca lies between the National Park of Tatama and "serrania de los paraguas" a region identified by Conservation International as one of the two main conservation corridors in Colombia. The name might sound like a caustic chemical, but ethyl acetate is an organic compound found in fruit juices, cereals and sugarcane; this is why it is known as a “natural” decaffeination process. This process extracts around 97% of the caffeine, and it begins with fermentation of molasses derived from sugarcane to create ethanol. This alcohol is then mixed with acetic acid (the main component of vinegar), to create the compound ethyl acetate. Region: Valle del Cauca, Colombia Variety: Castillo: 72% Caturra: 28% Processed: Washed and Sugarcane Process Altitude: 1,750 meters ASL (5,741ft) Body: Medium Acidity: Medium