Raw green coffee beans are soaked in water and then sealed in a extraction vessel – a stainless steel container able to withstand extreme pressure. Liquid carbon dioxide (CO2) is then forced into this vessel and draws the caffeine from the coffee beans whilst leaving the flavour molecules intact. Once the desired amount of caffeine has been absorbed into the CO2, the liquid is transferred to an absorption chamber where the pressure is released, restoring the CO2 to its gaseous state and leaving the caffeine behind. The decaffeinated beans can now be moved to a drier where they are gently nursed back to their original moisture content, ready for roasting. .
Country of origin: Colombia