Questions we receive VERY often are: ‘How do they make Decaf coffee? Do you do it yourself? Is it bad for my health? Do they use harmful chemicals in the process?’
I am hoping this short article will help answer some of these questions.
There are many great and sought-after qualities of Arabica coffee, but 2 of the main ones would be flavour and caffeine. There are some folks, only a handful (ok, if you had huge hands), that take this friendly drink solely for its flavour quality and not for its rejuvenating caffeine boost. Some of these people are sensitive to caffeine and some people are just looking for something to drink after hours, that won’t keep them up all night staring at the ceiling.
There are various methods in decaffeinating coffee beans. We have decided to hunt for and purchase green coffee using a method we agree with and one that leaves the coffee with most of the same flavours that it had prior to its decaffeinating process.
The following is an extract from Sweet Maria’s website describing the Swiss Water Decaf method:
This is an “indirect” decaffeination method. Green beans are soaked in near boiling water, extracting the flavor oils and caffeine from the coffee. The water is separated into a tank where it is forced through charcoal filters and generally stirred around in hot water to remove the caffeine. The beans are then reintroduced to the swill, absorbing their flavor. Since no chemicals are used, there’s nothing to worry about.
Regarding our current Mexican Mountain Water Decaf: The water is from the glaciers of the Pico de Orizaba Mountain in Mexico. The process they use is the same as described here above. These processes are found to deliver a much more delicious cup than its counterpart processes.
Our current Decaf is also certified Organic and officially traded in a fair way.