Coffee Processes


Natural process coffees take the entire fruit - cherry and all - ferments it, and then dries it until it reaches ideal moisture levels. Traditionally, the natural method has had a practical advantage, being used to process coffee commercially due to the lower costs involved or in areas with limited…

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Sparkling Water Decaf

Sparkling water or CO2 decaf, uses a gentle natural and organically certified sparkling water CO2 process. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the caffeine molecules, and the good caffeine selectivity of the carbon dioxide maintains other coffee…

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Sugarcane Decaf

Sometimes called natural decaffeinated coffee, sugarcane processing originates in Colombia and is a clean and green way of decaffeinating coffee beans. The natural compound Ethyl Acetate is formed from fermenting sugarcane molasses and is then washed around the beans several to times to clear away…

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Swiss Water Decaf

The Swiss Water process is an organic, chemical-free method of decaffeination, discovered in the 1930s in Switzerland. It relies on a supersaturated green coffee solution called Green Coffee Extract (GCE). As the GCE is already saturated with all the compounds found in green coffee except the…

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Washed coffee is processed as soon as the fruit is picked then passed through various pieces of equipment where the coffee beans are mechanically sorted and pulped, essentially being cleaned of any fruit and its sugars (mucilage). When the beans have been fully processed they are dried in order to…

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While the process starts similarly to washed coffee, after fermentation, the process start to diverge. While coffee is typically dried to around 10% moisture, the unpredictable and extremely high rainfall and humidity makes the drying process challenging in Indonesia, limiting washed or natural…

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