The Sugar Cane Process - Comes to this name due to the use of Ethyl Acetate (E.A.), a natural occuring compound found in sugar cane, it's also present in bananas. (E.A.) is used to latch onto and remove all caffeine content from the raw coffee. First coffee is steamed under low pressure for 30 minutes in order to open up the coffees pores to create an easier environment for the caffeine to be removed. The coffee is placed in a solution of fresh water and (E.A.) where it begins to bond with the salts of chlorogenic acids inside the raw coffee. The tank will then be recirculated with fresh water and solution for 8 hours until all caffeine content is removed.