Brazil is the largest producer of coffee in the world. With such diversity, the range of coffee that it produces is vast – from smallholder farms to estates.
Green coffee is cleaned and hydrated with pure, local water before being introduced to an internally developed Green Coffee Extract (GCE), and caffeine removal beginning.
Caffeine leaves the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium.
Caffeine and GCE flow continuously through carbon filters until all the caffeine is trapped and separated from the GCE, which is refreshed so that it can be used again and again to remove more caffeine.
The process is monitored for around 10 hours and caffeine levels checked as well as time, and gauge temperature controls, until the coffee is 99.9% caffeine free.
