Decaffeinated coffees are often treated as not worthy for a coffee lover. We disagree. We pay the same attention to our decaffeinated coffees as any other coffee. So we choose a coffee with a nice clean profile which was decaffeinated the gentlest way possible without the use of harsh chemicals, just carbon dioxide (CO2).
Coffee production started in Peru in the late 18th century, but it only became a major producer in the late 20th century due many unfortunate events – sometimes violent events – in its history. Most of the coffee farmers are members of a local cooperative. Due to the lack of infrastructure at high altitude where the extremely high quality lots are located, most of these coffees are blended with other coffees, than sold through the cooperatives.
The decaffeination process starts with steaming the green coffee beans to soften its cell walls. In the next step, the coffee is taken into a high pressure chamber filled with CO2. At that pressure the CO2 is liquid and naturally attaching to caffeine molecules and extracting it from the bean. The caffeine is removed from the liquid CO2. When the coffee beans are taken out to normal atmospheric pressure, the CO2 evaporates. The coffee is dried, and ready to be shipped to coffee roasters. About 97-99% of the coffee’s caffeine content is removed by this process. By comparison this coffee has about the same caffeine content as milk chocolate.