The decaffeination process is caried out in the city of Manizales with ethyl acetat (E.A.) process, naturally extracted from sugar cane. In Colombia, where sugar cane is readily available, it makes great economic sense to use this plentiful resource to complement the coffee industry. E.A. is also found in wine, beer, fruit, vegetables and other food and beverage. When the coffee is received it is first submitted to a condition of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. It is at this point, that the bean experiences an E.A. wash, which dissolves the caffeine. The beans are then cleaned with water, followed by steam, to clean the inner most portions of the bean. Finally, the beans are dried until reaching the moisture similar to which they had prior to the process. This method avoids excessive heat or pressure, which can radicaly disrupt a green bean's cellular structure.