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* The process begins with green coffee beans being placed in a steam chamber. Here, the beans are exposed to steam, which gently removes the silver skin—a thin outer layer that surrounds the bean. This step prepares the beans for the decaffeination process by opening their pores and making them more receptive to the subsequent stages.
After the steam treatment, the beans are submerged in spring water. This step ensures that the beans are fully saturated. Saturation is a critical step, as it prepares the beans for the extraction of caffeine in the next phase.
Once the beans are saturated, they are transferred to extractor chambers where they come into direct contact with sugar cane-derived Ethyl Acetate (EA). Ethyl Acetate is a naturally occurring compound found in sugar cane and other fruits, and it is particularly effective at dissolving caffeine. The EA selectively binds to and removes the caffeine molecules. Importantly, this process leaves the majority of the coffee's flavor compounds intact, ensuring that the final product retains its original taste and aroma. This stage of the process can last 8 hours.
After the caffeine has been extracted, the decaffeinated coffee beans are carefully dried in a controlled chamber. This step is crucial to restore the beans to a moisture content appropriate for export, ensuring that they maintain their structural integrity and are ready for roasting. The drying process is meticulously monitored to prevent over-drying, which could compromise the beans' quality.