The process of removing caffeine from coffee using ethyl acetate derived from sugar cane, known as the "sugar cane" process, is a natural and innovative method that preserves the unique flavour of the beans. Ethyl acetate, an organic compound naturally found in fruits and vegetables, has the ability to effectively bind with caffeine. The entire process is environmentally friendly and more sustainable, as it utilises by-products from the sugarcane industry. First, the green coffee beans are exposed to steam, which opens their pores and removes the silver skin. Next, the beans are immersed in water with ethyl acetate, allowing the gentle release of caffeine into the solution. After this stage, the beans are rinsed with water to remove any ethyl acetate residue and are steamed again to ensure complete evaporation of any remaining chemicals. Finally, the beans are dried to their original moisture content, restoring their readiness for roasting. The "sugar cane" process not only removes caffeine but also preserves the integrity of the beans. As a result, the coffee combines a mild sweetness with distinct notes of chocolate milk, dried fruits, and sugar cane. Unlike other decaffeination methods, this technique does not require high pressure or temperatures, allowing the beans' natural properties to be maintained. This makes Popayan decaf an excellent choice for coffee enthusiasts who avoid caffeine as well as those who appreciate a full-bodied flavour.