We prefer to choose a decaffeinated coffee that has been through the most natural processes that avoid the use of solvents and methods that could damage the healthiness and aroma of the coffee
For this reason, we prefer to choose a decaffeinated coffee that has been processed using the swiss water, Mountain Water or the e.a. decaf processes.
swiss water and Mountain water process:
These processes use the same kind of concept. To over simplify it: the caffeine is extracted using a saturated water solution. The green beans are first steamed which rehydrates the beans, so they are now ready for the process. The saturated water solution is full of all the green soluble coffee compounds except the caffeine. When the new rehydrated green coffee batch is soaked in this solution, the solution draws the caffeine out of the green beans. The caffeine will then be removed from the saturated water solution again and the process will be repeated for a new batch of green coffee. Thanks to the green coffee soluble compounds present in the water, the coffee will preserve loads of the natural aromatics present in the beans.
E.A. (ethyl acetate):
The process to create ethyl acetate is simple and even if sounds like a strong artificial chemical it is not and it is quite common to find it naturally in some food products like vegetables and drinks like beer and wine. Ethyl acetate is related to the fruity aromas in these foods and drinks.
But how is ethyl acetate created?
It is made by the fermentation of sugar cane that creates ethyl alcohol. After this, it is mixed with acetic acid and this process results in the E.A.
How the E.A. process works?
The green coffee is steamed in order to remove the skins and then moistened with hot water to prepare the seeds for the caffeine extraction. At this point the E.A. is circulated through the coffee several times until the desired amount of caffeine is removed. The E.A. is removed using low pressure steam and the beans are then vacuum-dried until a moisture target of 10%-12% is reached.