HOW DO YOU GET THE CAFFEINE OUT OF THOSE BEANS?
Once picked and sorted, the green coffee is sent off to be decaffeinated at the DESAFECOL plant. The process uses a natural ethyl acetate made from local sugar cane and spring water to wash the caffeine away.
Decaffeinating in Colombia keeps added value in their economy, and reduces the food miles (and emissions!) it takes to get the beans into your hands compared to other decafinating methods.
While the process leaves a minute amount of ethyl acetate, it is 20 times less than that in a ripe banana. Any residue then evaporates during the roasting process.
This process extracts caffeine without excessive heat damaging the cell wall. Keeping the cells intact means the coffee roasts better than other methods. Read more about the decafinating process.