The Natural Decaffeinated Process
Cleaning, Weighing, and Transporting
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 jars and augurs which permit cleaning or classification
by size. Dusk and bark are eliminated. A scale registers the weight
of the coffee after purification and it is put through a pneumatic
system for the process of decaffeination.
Decaffeination
The quality produced by this natural process is accomplished by
incorporating three components: water, steam, and ethyl acetate
(for the extraction of the caffeine which is a natural component
of coffee).
Water and steam are first introduced to the beans. This elevates
the moisture contained and swells the bean in order to facilitate
the extraction of caffeine. When the swelling has reached a proper
consistency, the beans are washed using an extractor, ethyl acetate.
This chemical is of natural origin, obtained from the fermentation
of sugar cane and NOT from chemical synthesis. The duration of the
extraction is growth specific.
After extraction the beans are cleaned with water followed by steam
across the beans to clean the innermost part. The last part of decaffeination
consists of drying the beans until a moisture level similar to the
original bean is acquired (11 to 12%).
Refrigeration, Polishing and Bagging
Decaffeinated coffee is then refrigerated in order to preserve the
original characteristic of the bean. During this process the bears
are also polished to achieve a pleasing appearance. They are then
packaged in sacks of 69 to 100 kg.
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