Decaf Bundle – Green Unroasted – 5% off regular price

New Bundles – 5% off Regular Price

We have added our own curated green bean “Bundles”. All are 5% off regular prices if purchased separately. A great way to experience some new beans!

EA – This process works by soaking green coffee in a bath of water and a solvent called ethyl acetate, which is naturally derived from fermented sugar, among other natural sources. The solvent bonds to the salts of chlorogenic acid within the coffee, which allows for the extraction of caffeine. The coffee is removed from its bath and steamed at low pressure to ensure no traces of E.A. are left, and the finished product is almost entirely free of any but the most trivial (0.1–0.3%) caffeine content.

SWP – Developed in Switzerland, the Swiss Water Process uses Green Coffee Extract (GCE) for caffeine extraction. Green Coffee Extract is a solution containing the water-soluble components of green coffee except for the caffeine. When mixed with the caffeine rich green coffee beans, the GCE attracts the caffeine molecules, but leaves more of the flavor containing molecules in the green bean. This process occurs in batches cycles over an 8-10 hour cycle.

MWP – The same method as described above except performed at the ultra-modern Descamex plant in Mexico. The trademarked brand name “Swiss Water Decaf” cannot be used. The Mountain Water Decaf process uses clear, pure water from the glaciers and highest mountain in Mexico. In the decaffeination process, the green coffee beans are immersed in water in order to extract the caffeine. The water contains the soluble components of the coffee beans which hold the elements of the individual coffee’s flavor, so that during the extraction of the caffeine the beans maintain their original taste components. The resulting coffee is 99.9 caffeine free. Once decaffeination is finished the beans are dried and packed.

KVW  – This method is a solvent-based process for decaffeinating unroasted coffee beans, using the solvent methylene chloride to remove caffeine. This process is noted for maintaining more of the original flavor of the coffee beans than many other methods.

In this process, the coffee beans are soaked in hot water to extract much of the caffeine from the beans. The beans are removed from the water and then the methylene chloride solvent is added to bond with the caffeine. After the methylene chloride/caffeine compound is skimmed from the surface of the mixture, the beans are returned to reabsorb the liquid.  The KVW method of decaffeination removes between 96 to 97% of caffeine from a batch of coffee. 

Bundles