With this
Swiss Water- style
decaffeinated blend coffee bean blend
, you can enjoy the small pleasure of sipping a coffee, trying to dispense as little as possible with its aroma and flavor even when decaffeinated. Grains from Mexico and Brazil.
Caffeine is the plant's natural insecticide. That is, the component that the plant generates to defend itself against possible insects or pests. There are numerous studies showing that caffeine is closely related to height.
High-grown coffees need to generate less caffeine than those grown at levels closer to sea level; since it is more common to find insects and pests at low altitudes in tropical climates.
Caffeine is the plant's natural insecticide. The plant itself generates it to defend itself against insects. In tropical climates, near the sea, there are many more insects; For this reason, the coffee itself tends to generate more caffeine. On the other hand, in high-altitude coffees, where the temperature is lower, there are fewer insects and the coffee itself does not have to generate as much caffeine. To summarize, height is directly related to caffeine.
In the Arabica variety, as a rule, coffees are grown at a height of 800 meters above sea level. On average, the caffeine of the Arabica variety is 1.2%. More than 80% of our product range is 100% Arabica, the rest of the products have a low percentage of robust. In other words, any of our products per se have low levels of caffeine.
In robust varieties, the crop is located up to 800 meters sea level approx. On average the caffeine of the robust variety is 2.4%.
To decaffeinate coffee, you must always use processes that, to a greater or lesser extent, will modify the flavor and aroma of the coffee. There are processes that use chemicals that are more harmful and other processes that could be said to be healthier. However, we must not forget that nature is wise and that it will always be better to consume products as close to what nature provides us without modifying them.
The Swiss Water process
The Swiss Water process is a water-based method to extract caffeine free of chemical solvents, used by conventional decaffeinated coffees.
The stages of the process are as follows:
1. Washing and pre-soaking
Green coffee beans are soaked and washed using only water, which hydrates them and prepares the extraction of caffeine.
2. Extraction
The caffeine removal process begins by using a green coffee extract called ECV in a carbon filter system. ECV is water supersaturated with the soluble components of coffee except for caffeine. The grains are kept in extraction tanks where the ECV flows over them. Looking for balance, caffeine begins to move from coffee beans to ECV.
By meticulously controlling time, temperature, and flow, you can optimize the driving force that removes caffeine from green coffee and transfers it to the ECV.
The result is a net extraction process by means of which only the caffeine is eliminated, leaving intact the characteristics of the flavor of the coffee according to its origin.
3. Carbon filter
The caffeine removal process begins by using a green coffee extract called ECV in a carbon filter system. ECV is water supersaturated with the soluble components of coffee except for caffeine. The grains are kept in extraction tanks where the ECV flows over them. Looking for balance, caffeine begins to move from coffee beans to ECV.
By meticulously controlling time, temperature, and flow, you can optimize the driving force that removes caffeine from green coffee and transfers it to the ECV.
The result is a net extraction process by means of which only the caffeine is eliminated, leaving intact the characteristics of the flavor of the coffee according to its origin.
The ECV, saturated with caffeine, flows into the carbon filters, which only trap caffeine. This is a continuous process in which the ECV circulates again from the carbon filters to the extraction columns until the coffee beans are 99.99% caffeine free. This process lasts approximately between 8 and 10 hours.
When the charcoal is completely saturated with caffeine it is transferred to a charcoal regeneration oven where the caffeine is burned.
4. Completion
Once the beans are decaffeinated, they are removed from the tanks where they have been kept, dried, packaged and labeled and ready to be roasted.
After each decaffeination with the Swiss Water Pprocess, a sample of green coffee is roasted without caffeine, and a tasting is carried out simultaneously with the original green coffee beans.
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