Latest Posts

  1. Intro to Home Roasting Class

    Intro to Home Roasting Class

    Learn how to roast coffee with an electric popcorn popper

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  2. Video: Guatemala 2019 Coffee Clips

    Video: Guatemala 2019 Coffee Clips

    A few fairly low tech clips and some thoughts on coffee processing and coffee buying in Guatemala.

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  3. Video: Larry Cotton's Sifter Coffee Roaster

    Video: Larry Cotton's Sifter Coffee Roaster

    Sweet Maria's Customer Larry Cotton blows our mind again

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  4. Sweet Maria's Upcoming Demo Schedule

    Sweet Maria's Upcoming Demo Schedule

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  5. Video: Kenya Koffee Klips (& Kupping)

    Video: Kenya Koffee Klips (& Kupping)

    New video starring Tom, goats, farmers and coffee....in Kenya.

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  6. Video: Dry Process Coffee & Quakers

    Video: Dry Process Coffee & Quakers

    How we grade for the quality of our dry process coffees

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  7. Sign Up For Our  Colombian Coffee Sourcing Discussion & Slideshow on March 6th

    Sign Up For Our Colombian Coffee Sourcing Discussion & Slideshow on March 6th

    Dan and Tom will discuss the leg work that goes into buying coffee from this ever important coffee origin.

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  8. Colombia: New Projects, Familiar Faces

    Colombia: New Projects, Familiar Faces

    Hear more about the new coffee buying operation in San Antonio, Inzá

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  9. Coffee Tasting At Sweet Maria's - Feb. 28th

    Coffee Tasting At Sweet Maria's - Feb. 28th

    Sign up and taste the difference between coffees roasted in different machines

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  10. Green Coffee Sale. 15 % off.

    Green Coffee Sale. 15 % off.

    A great deal on six great coffees

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  11. Ethiopia - Road Dust and Deep Ruts

    Ethiopia - Road Dust and Deep Ruts

    A post from the road ... about our trip through southern and western Ethiopia coffee lands in late 2018.

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  12. Podcast Episode #22 - Burundi Conversation with Alistair Sequeira - Part 2

    Podcast Episode #22 - Burundi Conversation with Alistair Sequeira - Part 2

    Part 2 of 2 - Continuing the talk about the coffee supply chain and other topics

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Description of Natural Decaffeination Process

Description of Natural Decaffeination Process

from Cafiver Inc, Veracruz Mexico, Ethyl Acetate Decaffeinating Facility

The process of natural decaffeination is properly begun with the emptying of the green bean from the bags that will be processed for purifying and transport.

This system consists of one form of hopper and various conveyances of jars(containers) and augers as well as other equipment which permits cleaning or classification by size. During this procedure, dust and bark are e eliminated. An automatic standing scale registers the weight of the coffee after the purification.<

After weighing, the coffee is put through a pneumatic system for the process of decaffeination. Decaffeination: The quality produced by this natural process is accomplished by incorporating three major components..

  • 1. Water
  • 2 Steam
  • 3. Ethyl Acetate (for the extraction of the caffeine which is a natural component of the coffee)

When the coffee is received it is first submitted to a condition of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. When the swelling has reached the proper consistency, the washing of the beans is commenced by the use of an extractor.

It is at this point that the bean experiences an ethyl acetate wash. The ethyl acetate employed in this process is of natural origin, obtained from the fermentation of sugar cane and not from chemical synthesis. The beans are subjected to the ethyl acetate while in the extractor. Note : the duration of this extraction process is growth specific.

The beans are then cleaned with water followed by steam across the beans to clean the inner most portions of the bean. The last process in the area of decaffeination consists of drying the bean until it reaches. the moisture similar to that which it had prior to the process(11 to 12%).

Refrigeration, Polishing & Bagging:

The decaffeinated coffee is finally submitted to a process of refrigeration in order to preserve the original characteristics of the bean. During the refrigeration process the beans are, also polished so as to achieve the best appearance. The last necessity is the packaging, which can be in 69 or 100 kg sacks.