Methylene
Chloride: The most common form of decaffeination. The process utilizes
methylene chloride to remove caffeine from the bean. Water is then
used to rinse the decaffeinated beans. Any residual methylene is
burned off during the roasting process as the vapor point of methylene
chloride is much lower than the temperature of the roasting chamber
(approximately 400 degrees F).
Ethyl
Acetate: This is sometimes called "Natural Decaf" because
ethyl acetate is found in certain fruits. Supposedly, it is the
natural form of ethyl acetate that is used to decafeeinate coffee,
but due to the higher costs, the synthetic form is commonly used.
CO2 Process: This method
uses carbon dioxide and water(club soda) to decaffeinate coffee.
It can also be considered a "Natural Decaffeination" process
because the lack of any chemical substances.
Water
Process (a.k.a. Swiss Water Decaf): This is advertised to be "All
Natural" because only water and carbon filters are used in
the decaffeination process. The taste of water processed decaf coffees
are usually not as good as the methylene chloride, but very recently,
Swiss Water Decaf has improved their process and their resultant
tastes after decaffeination.
Decaffeinated Green
Beans Available Retail (Less than
132 pounds) Wholesale
(Full Burlap Bags Only)
