HOW DO YOU DRINK YOUR COFFEE CAFFEIENATED OR DECAF?

Those who claim that coffee does not taste the same without caffeine are only partly right. Caffeine is virtually  tasteless, so if coffee tastes different it due to other elements that contribute to its flavor are taken out at the same time as the caffeine is removed during the decaf process. 

Ordinary green beans of less quality are selected to be decaffeinated usually are shipped to decaffeination plants from where, after treatment, they are shipped on to the roaster. It is entirely possible for a bean grown in Mexico to be sent to Switzerland, before being shipped back across the Atlantic to roasters in San Diego.

How Coffee Beans Are Decaffeinated?

Coffee is commonly decaffeinated using the solvent method, in which the beans are steamed to open them up, soaked in a solvent to dissolve the caffeine, and then steamed again to removed the traces of solvent that sometimes still shows up in store brought decaf coffee. The Swiss Water process, which was patented by Coffex SA in 1979, uses only water and carbon filters. This process involves soaking the beans in water, which removes the caffeine and the flavors. The caffeine is then separated from the water by an activated carbon filter, and the water, still containing the flavors, is evaporated and reduced to flavor concentrate, then sprayed back on the dried beans with additives. 

If you want to cut down on your intake of caffeine but do not want to drink decaf which turns coffee into a GMO product, that's right decaf does not exist in nature! Then we suggest you enjoy our Pur Java Coffee Concentrate which is only 5 mg to 15 mg per cup. As a Natural Food Processing Plant, we only sell to grocery stores natural plants that are in rich mineral soils.