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CO2 Decaf Process - Why is it Superior to Swiss Water?

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We find Carbon Dioxide in the air that we breathe. During the decaffeination process the CO2 is contained under heat and pressure to pass through the coffee beans causing the molecules be mobile. After a few hours some of the caffeine is extracted so that when the CO2 is removed the caffeine molecules are also taken out. Roasting the coffee afterwards will draw out the flavor naturally found in the beans and leave you with a better tasting decaffeinated cup.

We have found the CO2 method to be a better option when decaffeinating because it doesn’t strip the flavor of the coffee as the Swiss Water method does. Leaving us with a better tasting cup of coffee with 97% of the caffeine removed.