The natural decaffeination process combines high mountain spring water and Ethyl Acetate of natural origin. Ethyl Acetate is present in every coffee bean in its natural state, as well as in many fruits and vegetables. Therefore, no synthetic chemical substance is added during the process. The natural Ethyl Acetate is obtained from a sugarcane-based process and is, together with spring water, the only other element the coffee gets in contact with. This water-Ethyl Acetate process allows for gentle extraction of the caffeine from the bean, avoiding excessive heat or pressure, maintaining the natural structure and all characteristics of the coffee bean.