The Ethyl Acetate (EA) decaffeination process is a natural method for removing caffeine from green coffee beans using ethyl acetate, a compound found in fruits and vegetables. The process for Peruvian decaf EA processing includes the following steps: 

• Sorting: The beans are sorted meticulously. 

• Steaming: The beans are steamed under low pressure to open their pores. 

• Washing: The beans are washed repeatedly in an aqueous solution of ethyl acetate. The ethyl acetate's polarity allows it to capture the caffeine molecules from the beans. 

• Steam treatment: The beans undergo a final steam treatment to remove any remaining ethyl acetate. 

The EA process is sometimes called natural decaffeination because it maintains the integrity of the coffee's flavor.