Espresso Decaffeinated

The DMC decaffeination Process, is approved by the EU. and the U.S. Food and Drug Administration (F.D.A.). Liquid carbon dioxide is used at low temperatures as well as pressure to remove caffeine from the granule cells. This does not destroy the substances that affect the taste of coffee.

The caffeine is filtered or evaporated from the CO2 and the liquid is reused to remove excess caffeine from the beans. Preserving the natural taste of the beans, this process does not use chemicals, it is mild and is considered organic, it does not destroy the grain and leaves its natural taste almost unchanged. This method, also called KVW in Europe, removes 96-97% of caffeine.