Decaf Natural SCA 82

Region: Sul de Minas - Mogiana - Cerrado

Altitude: 800 - 1200 masl

Species: Arabica

Variety: Bourbon - Mundo Novo - Acaia - Catuaí - Catucai

Process: Natural 

Step One: Washing and Pre-Soaking

The green coffee beans are washed and pre-soaked using only water, which hydrates them and prepares them for caffeine extraction.

Step Two: Extraction

The delicate caffeine removal process begins with the use of a green coffee extract (GCE) and our exclusive carbon filter system. GCE is water supersaturated with the soluble components of coffee, except for caffeine. The beans are held in extraction tanks where the GCE flows over them. In pursuit of balance, the caffeine begins to move from the coffee beans to the VCE. By meticulously controlling time, temperature, and flow, we are able to optimize the driving force that removes caffeine from the green coffee and transfers it to the VCE. The result is a clean extraction process in which only the caffeine is removed, leaving the flavor characteristics of the coffee intact according to its origin.

Third Step: Carbon Filter

The VCE, now saturated with caffeine, flows to the carbon filters, which only trap the caffeine. This is a continuous process in which the VCE circulates again from the carbon filters to the extraction columns until the coffee beans are 99.9% caffeine-free. This process takes approximately 8 to 10 hours. When the charcoal is fully saturated with caffeine, it is transferred to a charcoal regeneration furnace where the caffeine is burned off.

Step Four: Finishing

Once the beans are decaffeinated, they are removed from the tanks where they have been stored, dried, packaged, and labeled, ready for roasting. After each decaffeination using the Swiss Water Process®, a sample of decaffeinated green coffee is roasted, and a cupping is performed simultaneously with the original green coffee beans.