Brasil Decaf

Origin: Brasil, Sur de Minas

The Swiss Water Process uses only water, temperature, and time to gently remove caffeine, while preserving all the coffee’s original characteristics. The seal means you’re getting the very best cup of decaf, free of chemicals or residual processing flavors. 

First step: washing and submersion The green beans are washed and put in water, which makes them hydrate and thus ready for caffeine extraction.

Second step: extraction The delicate process of caffeine extraction starts with a green coffee extract (GCE) and our exclusive carbon filter system. The GCE is water that is oversaturated with the coffee´s soluble components, except caffeine. The beans are kept in tanks where the GCE flows over them. In search of osmotic equilibrium, caffeine starts flowing from the coffee beans to the GCE. Carefully controlling time, temperature and flux, we are able to optimise the extraction rate of caffeine to the GCE. The result is a net extraction process, by which only caffeine is removed from the grean beans, leaving the original characteristics of the latter intact.

Third step: carbon filter The GCE, now saturated with caffeine, flows to the carbon filters, which capture the caffeine molecules only. This is a continuous process, whereby the GCE flows from the carbon filters back to the extraction columns, until the beans are 99.9% caffeine-free. This process lasts between 8 to 10 hours. When the carbon filters become fully saturated with caffeine, they are put into a carbon regeneration oven where the caffeine is burned.

Fourth step: finish Once the beans are decaffeinated, they are taken from the tanks, then dried, packaged and labelled, thus ready to be roasted. After each batch of decaffeination, we roast and cup a sample of the decaffeinated coffee together with the corresponding original non-decaffeinated coffee beans.

Sensory: Cocoa, Almond, light Body

we also have 1kg bags available

we recommend this coffee for espresso