Decaffeination Processes in Specialty Coffee

Decaffeination Processes in Specialty Coffee

Decaf is an excellent option for people trying to avoid consuming significant amounts of caffeine for various health reasons, sensitivity to caffeine, or those actively trying to reduce their caffeine intake but still wanting to enjoy their love for specialty coffee. But how does it all happen?!? 

With the demand for decaffeinated coffees rising, we were curious about the process of making decaf coffees like San Sebastian Decaf, Colombia and Amatenango de la Frontera possible. How do natural decaffeination methods like the Mountain Water Process and E.A. process happen, how do they affect the coffee, and how are they sourced or farmed differently? We had so many questions. So, we enlisted some help from one of our importers and looked deeper into the processes behind decaf coffee. 

Decaffeination processes for specialty coffee aim to remove caffeine while preserving a coffee's flavour and quality, so you can keep enjoying the taste of coffees that you know and love no matter what time of the day you'll be sippin'

What are the different decaffeination processes? 

Swiss Water Process: This chemical-free method uses water to extract caffeine. Coffee beans are soaked in hot water, allowing caffeine and some soluble compounds to dissolve. The water is then filtered through a carbon filter that captures caffeine molecules, and the decaffeinated beans are soaked again in the caffeine-free solution to reabsorb some flavour compounds.

Direct Solvent Method: In this method, beans are steamed to open their pores and then rinsed with a solvent (usually methylene chloride or ethyl acetate) that selectively binds to caffeine. The solvent is then evaporated, leaving decaffeinated beans. While effective, some worry about residual solvent traces.

Indirect Solvent Method: Like the direct method, beans are soaked in hot water first. This water contains caffeine and flavour compounds. After soaking, the water is treated with a solvent to remove caffeine, then reintroduced to allow flavour compounds to be absorbed back into the beans.

Carbon Dioxide (CO2) Method: This method uses liquid CO2 as a solvent. Coffee beans are placed in a chamber where CO2 is pressurized to extract caffeine selectively. Once the pressure is released, the CO2 evaporates, taking the caffeine with it, leaving the flavour intact. This method is efficient and maintains a high level of flavour quality.

Water Process with Ethyl Acetate (The Sugar Cane Process): Like the Swiss Water Process, this method uses ethyl acetate (a natural compound found in fruits) as a solvent. It combines water soaking with solvent extraction to remove caffeine while preserving flavours.

Much of the coffee industry often leans toward Swiss Water and CO2 methods for their ability to maintain flavour integrity without synthetic chemicals because of its ability to retain a lot of the flavour profile. Still, it isn't the most cost-effective nor environmental choice, as it adds another step of travel outside of origin. 

 

What's involved in the Ethyl Acetate Process?

The Sugar Cane process (or the Ethyl Acetate "E.A" process), uses ethyl acetate derived from sugar cane as a natural solvent to decaffeinate coffee.

Here's how it works:

Preparation: Coffee beans are first steamed to open their pores, allowing better access to the solvent.

Ethyl Acetate Application: The beans are soaked in an ethyl acetate solution, which selectively binds to caffeine molecules while leaving most flavour compounds intact.

Extraction: The caffeine-laden solvent is removed, and the beans are rinsed to eliminate any residual ethyl acetate

Drying: The beans are dried to restore their original moisture content.

The sugar cane-derived ethyl acetate is considered the "natural option"," which is favourable to many, including those looking for chemical-free methods. This process effectively preserves the coffee's flavour profile, making it a popular choice for decaffeinated coffee lovers.

In rare cases, individuals have been known to have allergic reactions to specific processes. So, as a consumer of decaf, if you are looking for a specialty decaf option that would be considered the most natural, then be sure to look for decaf coffees that are transparent about undergoing the Natural Sugarcane Decaffeination Method, Sugar Cane (or E.A., Ethyl Acetate) processing. 

San Sebastian Decaf Colombia has undergone the Sugar Cane, or E.A. (Ethyl Acetate) processing, aka "The Natural Decaffeination Method"

 

Working alongside Importers

Regarding sourcing Decaf from Mexico, we work with our friends at Osito Coffee, who are known for helping us import coffees from multiple origins, like Mexico and Colombia. You may recognize previous coffees you've enjoyed, such as Superbrew Series - La Muralla Gesha; Colombia, Ñuu Espresso; Mexico, La Piedra Espresso; Mexico and Cimitro Luna; Mexico (if you have been a Coffee Club member before, this may look familiar!!

About Mexico Amatenango de la Frontera

Osito has been helping producers export coffees from Mexico since 2019. Amantenango was the first region they started purchasing coffee from for various reasons, including good connections with the Ordóñez-Mazariegos family. They belong to a larger association in the area called SiproCafe, and they support a few producers, though a large amount lot-wise belongs to the Ordóñez family.


Luis Ordóñez Perez, patriarch of the Ordóñez-Mazariegos family in Amatenango de la Frontera in Chiapas, Mexico.

We've learned that as the demand rises for decaf coffees, it becomes more difficult to secure them. Kyle said reservations must be secured over a year away to retain spots for coffees to be booked at the decaffeination depot. If we know anything about specialty coffee, it is that there are so many variables that could change in an entire year, so how is it that exporters will be able to confidently promise those coffees when there are still so many variables that take place within a year. Not to mention how far of a distance these coffees are travelling out of highly remote locations.

Just a few years ago, they started by buying 20 bags of coffee from Chiapas and now purchase north of 400 bags of coffee (that's roughly 27.6 tons of green coffee!!)—quite the feat! Kyle explains that they dedicate themselves to purchasing everything that they will deliver to them, which is amazing when it comes to strengthening the longevity of their partnerships—an ethos we also hold close to our hearts at Detour.

Something interesting that Osito had mentioned to us is a process that EA-decaffeination facilities undertake (DESCAFECOL located in Colombia), similar to grain suppliers, will place a thin layer of wax on each bean which helps to preserve the quality of specialty decaf coffee for a much longer amount of time, when the coffee is green. This raises a larger question: could this be beneficial for all other coffee processes as well?

 

So what does the future look like for decaffeinated coffees at origin? 

We asked Kyle what he hopes for the future of decaffeinated coffees. 

“Decaffeinating coffee that is easy, efficient, and cost-effective for each origin.” Historically, this has only had offerings for Colombia and Mexico. “While Ethiopia is still very new, having offerings from origins such as India, Brazil and Burundi Decaf… now THAT would be next level - but to achieve that, there would also need to be demand for that. Is there a demand for decaf coffees from six different origins right now? Probably not, but one day I'd love for us to see that and get there".

Being big fans of decaf coffees, we wanted to ensure that there are always a few options available for you on our menu. We are firm believers that decaf coffees should be delicious, and have noticed that over the years, specialty decaf coffees have gotten a bad reputation being that they are derived from seconds and thirds and blended lots. So it's incredible that Osito has shared a single origin, especially from multiple smallholders, including the Ordónez-Mazariegos family in the Chiapas region in Mexico.

Kyle exclaims he's dedicated to helping Producers improve their coffees to help them maintain long-term flavour structure and see better returns for their crops year over year, which is very important. "Purchasing good coffee and paying great money for it to producers are at the forefront of what Osito stands for, ensuring that it's phenomenal coffee that's going to last". While each method has its pros and cons, we can appreciate all the effort that goes into Mountain Water Processed coffees while acknowledging the high risk involved and how it impacts producers at the farm level. 

A special thanks to Osito for being an incredible long-term partnership. Without long-standing relationships like these, none of this would be possible. We are excited to see the upcoming success of Ordóñez's family coffees!

We hope to bring you more incredible single origin decaf coffees like Amantenango de la Frontera Decaf in the future!  

Cheers to great decaf!

 

 

Why do we love decaf coffee? 

“For the love of DECAF! As lovely as a bespoke single origin but without the jitters, this is my go-to daily driver. It’s perfect for my mid-morning iced latte, an all-day cold brew, or a warm coffee after dinner.” – Michelle, Detour Coffee Roasters

 

Current Decaf Menu Offerings

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