Carbonic Maceration was originally a winemaking process made famous in the Beaujolais region of France. It was first introduced to the coffee world by Saša Šestić in 2015, where he won the World Barista Championship with a Carbonic Maceration coffee.
The Water-Natural Ethyl Acetate method of decaffeinating coffee beans utilises fresh spring water and Ethyl Acetate, which is a natural by-product of sugar cane and is sourced by the local sugar cane industry. The Water-Natural Ethyl Acetate process allows for a gentle caffeine extraction and avoids excessive heat and pressure, and this allows the coffee to retain the natural structure of the coffee bean cells.
Great for when you're looking for that second or third (or fourth?!) brew of the day but don't want the jitters and still want to taste something special.