Our natural decaffeination processes involves exposing the coffee beans to compressed CO2, which has the property of combining selectively with caffeine. During the decaffeination process, the steamed coffee beans are bathed in the compressed carbon dioxide. We then remove the caffeine from the carbon dioxide using a charcoal filter.
The biggest benefit of using the CO2 method for our decaf coffee is that the flavor components remain in the bean throughout the process. The traditional Swiss Water process involves soaking out the flavors and then putting them back in. This is something we just can’t do, considering all the hard work our Kona Coffee farmers have put into developing their flavor profiles. Of course, we also prefer the CO2 method because it involves only natural elements.