Pangea Decaf Coffee — Low Acid Sugarcane Process Decaf

Sugarcane EA — and Why It Matters

Most decaf on American shelves is processed with methylene chloride. It's effective, it's permitted, and it's not something most people know they're drinking. We use the sugarcane EA process instead — ethyl acetate derived from fermented sugarcane, a naturally occurring compound found in ripening fruit. It's gentler on the bean, which is why our decaf still tastes like coffee rather than a memory of one.

The tradeoff is cost and sourcing. Sugarcane EA decaf is more expensive and available on fewer lots, which is why most brands don't bother. We think a decaf you'd actually choose is worth the difference.

Is Decaf Still Acidic?

Usually, yes — removing caffeine doesn't do much to the compounds that make a cup taste sharp. That's the part most people miss when they switch to decaf hoping for a gentler cup and don't get one. Ours is built low acid from the lot up and roasted to keep it that way, so the decaf isn't just a caffeine decision. More in our guide to decaf and acidity.