After the harvesting and drying the coffee is shipped to Manizales to be decaffeinated using the sugarcane process. The coffee beans first undergo steaming at low pressures to remove the silver skins, they are then moistened with hot water to allow the beans to swell and soften. 

The extractors (normally obtained from the fermentation of sugar cane and not from chemical synthesis) are then filled with the moistened coffee which is washed several times with the natural ethyl acetate solvent, to reduce the caffeine down to the correct levels. Once this process is finished the coffee then must be cleaned off all remaining ethyl acetate by using a flow of low pressured saturated steam, before moving onto the final steps. From here the coffee is sent to vacuum drying drums where the water previously used to moisten the beans is removed and the  coffee dried to between 10-12%.

Sugarcane decaffeination is non-chemically processed , maintaining both the integrity and the quality of the coffee producing a medium body, chocolate, green apple, white sugar sweetness, and medium citric acidity.