Throughout the early 1900s, chemists labored tirelessly to devise methods of extracting caffeine from green coffee beans prior to roasting. Early methods involved using intense chemicals akin to paint strippers that weren’t very safe for consumption. Today there are four primary decaffeination processes, two using methylene chloride or ethyl acetate while others combine water and superheated carbon dioxide; Jim’s Organic Coffee utilizes pure water for decaffeination processes.

Step 1: After cleaning and pre-soaking the beans are disinfected to remove dirt, dust and silverskin that has accumulated on them, followed by pre-soak to rehydrate and reach their optimal moisture level for decaffeination process. This step ensures proper preparation of beans before any further processing steps take place in Steps 2-4.

Beans are then submerged in water that has been treated with a special mixture of ingredients, in order to release caffeine molecules from within them. Soaking is closely monitored over a 10-hour period to ensure optimal temperatures, flow rates and times to produce superior decaffeinated coffee products. Over 80% of this water used can then safely return back into local waterways; making this decaffeination process one of the most eco-friendly solutions available today.