DEAR CHARLIE: I am a decaf drinker, mostly, and I’ve never really questioned how a decaf coffee comes to be, till now. My decaf coffee is so delicious I find myself second guessing if it is even decaf and wondering how DID they get the caffeine out without sacrificing its flavor?
DEAR CURIOUS: The good news is that the de-caffeination process is highly effective getting rid of 97% of caffeine without sacrificing the flavor and holding onto the anti-oxidants. But that doesn’t really answer your perplexing question. Here goes…
There are a few ways to remove the caffeine such as Swiss Water Process, and Carbon Dioxide Process (https://coffeeconfidential.org/health/decaffeination/). We use EA Natural aka The Sugarcane Method.
In a nutshell: Green coffee beans are washed with an Ethyl Acetate solution, a naturally obtained byproduct of the fermentation of sugar cane. The Ethyl Acetate attracts and removes the caffeine. (https://www.olamspecialtycoffee.com/decaf/ethyl-acetate-method.html)
Thus, the 1000+ substances in the coffee bean that contribute to the taste and aroma are left behind to roast and later brew a stellar cup of coffee! Exciting news for decaf drinkers who still get to enjoy the full bodied flavor of their morning Java!