ETC…  These beans are first meticulously sourced from farms and then uniquely decaffeinated in Colombia, using a special, natural process that utilizes a solution derived from fermented sugar. This process works by soaking green coffee in the solution, which bonds to the salts of chlorogenic acid (caffeine) in the coffee. The coffee is removed from the solution and steamed at low pressure to remove the compounds and the caffeine it has attached to. The finished product retains its flavor integrity but contains almost no caffeine at all. (The beans will contain a maximum of 0.01–0.03% caffeine.)