{"title":"EA Sugarcane","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe EA Sugarcane process is one of the most natural and celebrated methods of decaffeination in specialty coffee. Developed in Colombia, it begins with fermenting sugarcane molasses to produce ethanol, which is then combined with acetic acid to create ethyl acetate — a naturally derived solvent. Green coffee beans are steamed to open their pores before being washed with the ethyl acetate solution, which selectively bonds with and removes caffeine while leaving the bean's flavour compounds largely intact. The beans are then steamed once more to remove any remaining traces of the solvent, dried, and prepared for roasting. The result is a decaf that retains the sweetness, body, and complexity of the original coffee — making it one of the cleanest and most flavour-forward decaffeination methods available.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e \u003c\/p\u003e","products":[],"url":"https:\/\/specialitycoffee.ca\/fr\/collections\/ea-sugarcane.oembed","provider":"Speciality Coffee Canada","version":"1.0","type":"link"}