This process combines high mountain spring water and Ethyl Acetate (EA) of natural origin. EA is present in every coffee cherry in its natural state, therefore, no synthetic chemical substances are added.

The natural EA is obtained from a sugar cane-based process and is, together with spring water, the only other element coffee comes in contact with.

This water-EA process allows for gentle extraction of the caffeine from the bean, avoiding excessive heat or pressure, and maintaining the natural structure and all characteristics of the coffee bean.