Sugarcane Decaffeination
Caffeine is gently removed from green coffee beans using EA (Ethyl Acetate), a naturally derived compound from sugarcane.
This process helps preserve the coffee’s original aroma and flavor while effectively removing caffeine.
1. Preparation and Hydration
Green coffee beans are gently hydrated with steam and water to prepare them for caffeine extraction.
2. Caffeine Extraction
The beans are treated with water and EA, which selectively removes caffeine. This process is repeated until most of the caffeine is removed.
3. Removal of Remaining EA
The beans are gently steamed to remove any remaining EA.
4. Drying
Finally, the beans are dried back to their original moisture level of approximately 10–12%.