We can assist you in decaffeinating  your coffee of choice through any of the following processes:

Methyl Chloride (Bremen)

Decaffeination process with DCM (Methylene Chloride) is not a chemical process, but one base on physical mechanical transportation, where caffeine is selectively withdrawn from coffee beans by DCM,  in food grade quality.

The process begins with a pre-treatment of beans with steam and water, to open their cell structure and enable the extraction of caffeine until the required residual caffeine content is reached.

In subsequent post-treatment, residual DCM on the beans is removed gently by steam, to the limits specified by laws in Europe and the U.S. This process is followed by slow, gentle drying of beans under a vacuum, to reduce water content to normal levels of green coffee, so it can be stored and roasted like untreated coffee. 

Water/Ethyl Acetate (Bremen)

The decaffeination process using Water/Ethyl Acetate is one based on physical chemical transportation.  It follows first a pre-treatment of the beans with steam and/or water to open the cell structure of the beans and enable faster and easier extraction of caffeine, by means of Ethyl Acetate and Water combined.

The advantage of this process is that the use of Ethyl Acetate is absolutely safe given that it is a natural compound found in some fruits and vegetables. As a result this process complies entirely with European and U.S. health laws and requirements.

The combined use of Ethyl Acetate and Water under mild pressure and temperature conditions assures the gentle treatment of coffee beans, granting a highly efficient decaffeinated coffee in regards to roasting behavior, extract content and cup quality.

In a post-treatment process, coffee is treated with steam to remove residuals of Ethyl Acetate and afterwards gently dried to reduce water content to levels of regular green coffee for storage and roasting.