This Glacier Water Decaf uses a completely chemical-free method of decaffeination. Pure glacier water, sourced from the Sierra de Chiapas mountains, is pressurised into steam, causing the green coffee beans to swell. This swelling makes the cell walls permeable, allowing the extraction of all water-soluble compounds — including caffeine.
To preserve as much flavour as possible during this process, the beans are soaked in a solution that has already been saturated with coffee solubles — except for caffeine, which has been carefully removed. This prevents the solution from drawing out any flavour compounds from the beans. Instead, only caffeine is extracted. The separation of caffeine from this solution is done using an elaborate charcoal filtration system. The extracted caffeine is sold to energy drink manufacturers, while the flavour-rich solution is reused in the next batch, ensuring minimal flavour loss.
After decaffeination, the coffee is dried in three phases. First, horizontal and vertical drying reduce the moisture content to between 10% and 13%. This is followed by cylindrical drying, which ensures stable water activity and optimal shelf life. Before export, the coffee undergoes further grading and polishing.
The result is a rich, flavourful decaf that reflects the care and quality of Chiapas smallholders. It is 99.9% caffeine-free and produced without the use of any harsh chemicals.
This Glacier Water Decaf uses a completely chemical-free method of decaffeination. Pure glacier water, sourced from the Sierra de Chiapas mountains, is pressurised into steam, causing the green coffee beans to swell. This swelling makes the cell walls permeable, allowing the extraction of all water-soluble compounds — including caffeine.
To preserve as much flavour as possible during this process, the beans are soaked in a solution that has already been saturated with coffee solubles — except for caffeine, which has been carefully removed. This prevents the solution from drawing out any flavour compounds from the beans. Instead, only caffeine is extracted. The separation of caffeine from this solution is done using an elaborate charcoal filtration system. The extracted caffeine is sold to energy drink manufacturers, while the flavour-rich solution is reused in the next batch, ensuring minimal flavour loss.
After decaffeination, the coffee is dried in three phases. First, horizontal and vertical drying reduce the moisture content to between 10% and 13%. This is followed by cylindrical drying, which ensures stable water activity and optimal shelf life. Before export, the coffee undergoes further grading and polishing.
The result is a rich, flavourful decaf that reflects the care and quality of Chiapas smallholders. It is 99.9% caffeine-free and produced without the use of any harsh chemicals.
