Natural Decaffeination Processes Explained
Natural CO2 Process
This process is done in only one place: the Hermsen Decaffeinating plant in Bremen, Germany. The coffee is first steamed and then subjected to carbon dioxide under pressure, which effectively removes the caffeine. The resulting coffee is 99.9 percent caffeine free and maintains a great deal of the original, sought-after aromatics and acidity, making it perfectly suited to certain fine coffees.
Mountain Water Process
Performed in Veracruz, Mexico, the Mountain Water Process uses only pure water and a proprietary charcoal filtration method to decaffeinate coffee. The result is a 99.9 percent caffeine-free coffee with a tremendous amount of sweetness and balance. This makes it the perfect choice for many coffees, especially those we choose for their sweetness and balance.
Swiss Water Process
Probably the most famous brand-name in decaffeination is the Swiss Water Process, interestingly done only in British Colombia, Canada. The original water-only process, the Swiss Water process also uses pure water and charcoal filtration to remove the caffeine. 99.9 percent caffeine-free, this process tends to accentuate the body of the coffee, and so we tend to use it when a particular coffee’s body is among its most important characteristics.
All of these processes are certified organic, kosher, and 100 percent chemical-free. Since fresh coffee always tastes better—and freshness is even more important in decaffeinated coffee—we always decaffeinate in small, frequent batches throughout the year to maintain the highest quality imaginable. All this effort, along with our commitment to high quality and non-chemical processes, means that our decafs are a little more expensive. We’ve learned, however, that it’s more than worth it, and we’re sure you’ll agree.