We realize that many of our consumers are not inclinded towards the superinjection of energy that coffee can often be the catalyst of.  Not to mention, mothers whom have recently given birth and are avoiding caffeine for the sake of their child.  We want to be clear that none of the decaffeinated coffee we use has been treated with harmful chemicals to remove the caffeine.  We do not support the use of methylene cloride for removing caffeine.  We do support the natural method.  

The natural method consists of a variety of conveyances of storage tanks and augers as well as other equipment which permits cleaning or classification by size. During this process, the dust and bark are eliminated.  Whereby an automatic standing scale registers the weight of the coffee after the purification.

After it has been weighed, the coffee is put through a pneumatic system for the process of decaffeination. Decaffeination: The quality produced by this natural process is accomplished by incorporating three major components..

• 1. Water
• 2 Steam
• 3. Ethyl Acetate (for the extraction of the caffeine which is a natural component of the coffee)

When the coffee is received it is first submitted to a condition of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. When the swelling has reached the proper consistency, the washing of the beans is commenced by the use of an extractor.

It is at this point that the bean experiences an ethyl acetate wash. The ethyl acetate employed in this process is of natural origin, obtained from the fermentation of sugar cane and not from chemical synthesis. The beans are subjected to the ethyl acetate while in the extractor. Note : the duration of this extraction process is growth specific.

The beans are then cleaned with water, followed by steam across the beans to clean the inner most portions of the bean. The last process in the area of decaffeination consists of drying the bean until it reaches the moisture similar to that which it had prior to the process(11 to 12%).

Refrigeration, Polishing & Bagging:

The decaffeinated coffee is finally submitted to a process of refrigeration in order to preserve the original characteristics of the bean. During the refrigeration process the beans are, also polished so as to achieve the best appearance. The last necessity is the packaging, which can be in 69 or 100 kg sacks