Natural decaf coffee is decaffeinated using Ethyl Acetate (EA). EA is a naturally occurring organic compound found in fruits and vegetables that is synthesized for coffee decaffeination.
In this method, the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in the EA, which bonds with the caffeine molecules and breaks them away from the bean. The decaffeinated coffee is then removed from the EA solvent and rinsed thoroughly.