Decaffeination Plant Products

Natural decaffeination process

Our natural decaffeination process combines high mountain spring water and Ethyl Acetate (EA) of natural origin. EA is present in every coffee cherry in its natural state (as well as in many fruits and vegetables). Therefore, we are not adding any synthetic chemical substance.

The natural EA is obtained from a sugar cane-based process and is, together with spring water, the only other element coffee gets in contact with.

This water-EA process allows for gentle extraction of the caffeine from the bean, avoiding excessive heat or pressure, maintaining the natural structure and all characteristics of the coffee bean.

 

Reasons to choose our decaffeinated coffee

  • The only Colombian coffee naturally decaffeinated at origin.
  • 99.9% caffeine-free.
  • Our clients have given our decaf coffee over 85 points on the SCAA scale.
  • You have the opportunity to know the quality of your coffee before and after the decaffeination process.
  • We use natural EA, not any synthetic solvent.
  • You may keep enjoying the best of coffee without limitations.
  • Our EA is also naturally present in fruits and vegetables. A ripe banana contains 20 times more EA than our decaffeinated green coffee.
  • Coffee has more than 1,000 components, caffeine is only one. Drink decaffeinated coffee all day long without experiencing the stimulant effects of caffeine.
  • Decaffeinated coffee may be consumed by pregnant and breastfeeding women due to the lack of caffeine’s stimulating effect.