El Agucate is decaffeinated using - no joke - sugarcane! It makes sense considering all the sugarcane grown in Colombia.
Molasses made from sugarcane is fermented to create ethanol and then mixed with acetic acid (found in vinegar) to create ethyl acetate. The compound works as a natural solvent, taking away the caffeine without taking away the natural sweetness of this coffee.
True to that sweetness, El Aguacate reminds us of a chocolate malted milkshake with vanilla bean and maraschino cherry.