The coffee decaffeination process is, for many, a true enigma. And today, at Sensorial, we want to solve it. But first, we must know that caffeine is a natural insecticide that the coffee plant itself produces in order to ward off insects. It is directly related to the temperature at which it is grown: the higher the altitude, the lower the temperature, and the less caffeine the plant produces.
To begin with, we must keep in mind that there are different ways to decaffeinate coffee. Since no caffeine-free coffee variety has been discovered yet, the caffeine is removed using different methods. We find the wet method, the chemical method, or the application of pressure.
First, the chemical method, in which green coffee beans are soaked in a chemical solvent that dissolves the caffeine. Once it has dissolved, a heat method is used to evaporate the chemical solvent from the coffee bean. This is the most common method, as it is the cheapest for the coffee industry. However, the most demanding consumers prefer decaffeinated coffees obtained through the other methods.
On the other hand, we find the physical pressure method. In this decaffeination process, the caffeine is removed through a system that combines pressure with the use of CO2.
Finally, we have the wet method, which consists of moistening the coffee beans, which are then mixed with water and a caffeine-free coffee extract. Through the process of osmosis, the caffeine moves from the coffee beans into the liquid compound. Once this process is finished, the beans are dried using a stream of air. This is the method we use for our Colombian decaffeinated coffee. Thus, we achieve a sustainable coffee that retains all its aroma and flavor.
It is important to note that our coffee, being grown at very high altitudes—specifically at 1,790 meters above sea level—already contains little caffeine by nature.