Decaffeinated specialty coffee beans

Caffeine is removed from green coffee beans before roasting, using processes designed to keep the bean’s structure and character intact. The beans are first moistened or steamed to open their pores, then the caffeine is extracted using methods like Swiss Water (pure water and filtration), CO₂ (pressurised carbon dioxide), or sugarcane EA (a naturally derived ethyl acetate). When done well, decaffeination doesn’t strip the coffee of what makes it good. With high-quality green coffee and careful processing, decaf delivers full flavour, clarity, and aroma.