This decaf was sourced from Araponga, in Minas Gerais - a vast territory in southeastern Brazil. The state is home to a hugely diverse ecosystem, from steep mountains in the east to savannah-esque grasslands in the west. Araponga is part of the Matas de Minas, a specific region renowned for its exceptional coffee production. Farmers take great care with their coffees, and most of the work is still done manually. Ethyl acetate is produced by esterification between ethyl alcohol, which is derived from the fermentation of sugar cane, and acetic acid. The green coffee is submerged in a wash of water and ethyl acetate, during which the ethyl acetate bonds with the caffeine in the coffee and begins to extract it from the green seeds. The EA solution is flushed and the process is repeated until reaching a minimum decaffeination level of 97%. Finally, the green coffee is steamed to remove any remaining ethyl acetate from the seeds.