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Central American Decaf

Central American Decaf



A great decaf coffee without the headache (or solvents)




This method uses two natural elements, pure water and carbon dioxide ( together they make “Sparkling Water”) to extract caffeine from the coffee grains. This method was discovered by Kurt Zosel, a well named scientific, of the Max Plank Institute.

Steps for the C0-2 or Carbonated Water Method:

Coffee is mixed with pure water.

  • When the coffee absorbs the water the grains expand, their pores get opened and the caffeine molecules become mobile.
  • At this point carbon dioxide is added ( A 100% Natural Element) at a 100 atmospheres pressure to the pure water.
  • Basically the water and the carbon dioxide are mixed to create the sparkling water.
  • The carbon dioxide acts like a magnet and attracts all the caffeine molecules that became movable.
  • When the caffeine is captured by the carbon dioxide, this is removed.
  • The carbon dioxide is very selective and it doesn’t touch the carbohydrates and proteins of the coffee beans.
  • The carbohydrates and the proteins are the ones that give the coffee the flavor and smell after it is made.
  • When the carbon dioxide has finished removing the caffeine, the coffee seeds are dried naturally
  • Carbon dioxide is then recycled and caffeine is sold for other commercial uses.

Benefits of this method:

  • Extracts Caffeine, effectivly. Is a direct contact method but does not use chemcals.
  • Doesn’t chemically affect proteins or carbohydrates of the coffee beans.
  • The byproducts are natural and a 100% recyclable.

Read more at https://legacy.sweetmarias.com/decaf.co-2method.html


Green Beans, Roasted Beans, Cafetiere Grind, Espresso Grind


125g, 250g, 500g, 1kg

  1. 5 out of 5

    Love this Central American decaf, it’s so smooth it’s not like drinking a decaf at all.

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