Description of the Natural Liquid Carbon Dioxide Coffee Decaffeination Process

One of the vital elements and most important compounds of our natural environment is carbon dioxide. It is in the air we breathe, it is the gas that makes mineral water effervescent and by assimilation enables plants to grow. It is a highly selective solvent for caffeine. Based on this phenomenon, the Natural Liquid Carbon Dioxide Decaffeination Process was developed. In this process the natural carbon dioxide is used under sub-critical conditions i.e. in a liquid state at low temperature and pressure (relative to the supercritical process). These particularly gentle process parameters, together with the good caffeine selectivity of CO2 guarantee a high retention rate of coffee components responsible for aroma and taste.

The process can be described in detail:

The un-roasted (green) coffee is moistened with water and put in a vessel where it is in contact with pressurized, liquid carbon-dioxide. By circulation through the coffee, the carbon dioxide draws the caffeine out of the bean. In an evaporator the caffeine precipitates from the CO2 which after evaporation and re-condensation is pumped again into the coffee containing vessel for a new cycle. When the required caffeine level is reached the CO2 circulation is stopped and the coffee is discharged into a drier where it is gently dried to the original moisture content.

The specific characteristics of the process are:

• The compounds responsible for the flavour and taste in the green coffee are left intact for roasting, which is why our decaf tastes so good.

• Absolutely no health risk involved since the coffee is contacted with only 100% safe substances: carbon dioxide and water.

• The extraction solvent is all-natural. An important aspect that represents a strong point for consumers. (NATURALLY DECAFFEINATED)

• A broad appeal that allows us to offer high quality 99.9% caffeine free decaf that will satisfy even the most discriminating taste.