It is a gentle, natural process. The good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.
The process is outlined below:
1. The green beans enter a ‘pre-treatment’ vessel where they are cleaned & moistened with water before being brought into contact with pressurised liquid carbon dioxide.
When the green coffee beans absorb the water, they expand & the pores are opened, resulting in the caffeine molecules becoming mobile.
2. The carbon dioxide & water (essentially sparkling water) circulates through the beans & acts like a magnet, drawing out the mobile caffeine molecules.
3. The sparkling water then enters an evaporator, which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.
4. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped & the green beans are discharged into a drier.
5. The decaffeinated coffee is then gently dried until it reaches its original moisture content , after which it is ready for roasting.
Stone fruit with chocolate, fudge/caramel, vanilla custard, a balanced fruit acidity, with a smooth & creamy body
31 producers contributed coffee to this lot
Each lot was delivered individually to the warehouse in Jaen.
Producers in San Ignacio & Jean province on average have one hectare of land planted with coffee.
The main varieties grown here are Caturra, Typica & Catimor.
Since producers own relatively small amounts of land, they generally manage the farm & do the picking & processing themselves; drying the coffee on plastic lined patios at their houses