Sugarcane isn't just used for its sweetness but can also be used in the decaffeination of coffee. This is because a natural compound called Ethyl Acetate, derived from sugarcane, can bind to and extract the caffeine from green coffee beans while leaving most of the other flavor compounds intact.
Colombia is a leader in sugarcane decaf and coffee production. They use their abundant supply of sugarcane to make molasses, which is fermented into ethanol and combined with acetic acid to produce ethyl acetate. The green beans are steamed, soaked in water and ethyl acetate, and undergo multiple cycles to extract about 97% of the caffeine. The remaining ethyl acetate is removed through steaming, and the beans are then dried, polished, cleaned, and ready for shipping. What makes the sugarcane method unique is that the beans retain a delightful sweetness, even after the ethyl acetate is burned off during roasting. This is ideal for Colombian and Central American coffee beans, as it enhances their sweetness and acidity.
