DECAF COFFEE – WHAT’S THE DEAL ?

Coffee beans naturally contain caffeine -an alkaloid that acts as a built-in defence mechanism against insects and competing plants. Arabica beans typically have around 1.2–1.7% caffeine, while Robusta can hit up to 2.7%.
As the world’s most consumed psychoactive substance, caffeine gives us energy, focus, and that sweet mood boost… but too much of it can disrupt sleep, elevate stress levels, or trigger sensitivity in some people.

So, decaffeinated coffee is exactly what it sounds like: the same beans -just with 97–99.9% of the caffeine gently removed before roasting, with the aim of preserving as much of the original flavour as possible. Important note: decaf isn’t completely caffeine-free. It can still contain up to 0.1% caffeine (per EU regulations) -which, in context, is less than what you’d get in a single shot of espresso.

Let’s be honest: decaf doesn’t always get the love it deserves. But it’s time to rethink that. For some coffee drinkers, caffeine just isn’t an option  -whether for health reasons or personal preference. Luckily, decaf has come a long way. With the right process and quality green coffee, you can get a cup that tastes good -clean, balanced, and true to origin.

Specialty coffee and decaf – it is possible. And CUPRIMA is here to prove it.

A 200 YEAR STORY – FROM ACCIDENT TO INNOVATION

Decaf isn’t new -but how we decaf has changed dramatically.

The story begins in 1820, when chemist Friedlieb Runge first isolated caffeine from coffee beans (at the request of poet Johann Wolfgang von Goethe, no less). By the early 1900s, Hermann Fischer had mapped caffeine’s molecular structure, and Ludwig Roselius created the first decaf method: soaking beans in saltwater and benzene. Not ideal -and thankfully, no longer used.

Since then, the science has come a long way, evolving into a set of precise, flavour-aware methods. Today, decaf is both an everyday staple and a specialty challenge -how do you extract caffeine while leaving the good stuff in?

HOW DO YOU DECAF COFFEE?

Modern decaffeination uses 3 main methods -each with its own logic, trade-offs, and impact on flavour. The common goal: remove caffeine and preserve cup quality.

Caffeine is relatively easy to dissolve in water, but simply soaking the beans would also extract many of the volatile and soluble compounds responsible for coffee’s aroma and taste. This makes decaffeination a delicate balancing act: removing caffeine while preserving the essential flavour profile. Inevitably, depending on the method used, some of these desirable flavour and aromatic compounds may be partially lost, which can subtly -but noticeably, alter the final cup.

To minimise this impact, modern decaffeination relies on refined processes that aim to extract caffeine selectively. Today, three primary methods are used: solvent-based extraction (typically using methylene chloride or ethyl acetate), subcritical or supercritical carbon dioxide extraction, and water-based methods such as the Swiss Water Process. These approaches differ mainly in the medium used to remove caffeine and the degree to which they can preserve the beans’ original character.

One of the most widely used approaches is solvent-based decaffeination, which includes both direct and indirect methods. In the direct version, green beans are steamed to open their structure, then rinsed with a food-grade solvent -often ethyl acetate (EA), a compound found in fruit and sugarcane. EA binds selectively to caffeine and draws it out. In the indirect method, the caffeine is first extracted into water, and then a solvent is used to remove the caffeine from that liquid -preserving more of the original flavour, which is later reabsorbed by the beans. When done with care, these processes can yield a clean, sweet cup -especially when the green coffee is selected for quality.

CO₂ decaffeination takes a more high-tech approach. CO₂ decaffeination uses pressurised carbon dioxide to selectively extract caffeine while preserving flavour. The process begins by soaking green coffee in water to loosen the caffeine. The beans are then placed in a sealed chamber, where liquid CO₂ is introduced under high pressure -either in a subcritical (liquid CO₂ at lower temperatures and pressures) or supercritical (CO₂ in a state between gas and liquid above its critical temperature and pressure) form. In this state, CO₂ acts like a solvent, bonding with caffeine molecules and drawing them out without disturbing the complex flavour compounds. The caffeine-rich CO₂ is then transferred to another chamber, where pressure is released, allowing the CO₂ to return to gas and separate from the caffeine. This clean, residue-free method is highly selective and ideal for preserving cup integrity -though it requires advanced infrastructure and comes at a higher cost.

For those looking for a chemical-free option, water-based decaffeination (like Swiss Water® or Mountain Water) uses only water, heat, and time  -plus carbon filtration, to remove caffeine gently. These methods tend to preserve a good deal of origin character and offer strong appeal to health-conscious or organic buyers, though they can sometimes dull brightness or acidity in more delicate profiles.

Perhaps the most elegant answer to decaf isn’t a process at all -it’s coffee that’s naturally low in caffeine from the very start. Varieties like Laurina* -a rare Bourbon mutation, and Aramosa contain only a fraction of the caffeine found in typical Arabica beans (Laurina around 0.3–0.5%, Aramosa around 0.7–0.8%). These cultivars -carefully developed and studied over more than two decades, offer a clean, unprocessed alternative to decaffeination. Grown with intention and roasted with precision, they deliver vibrant flavour profiles marked by floral complexity, red berries, tropical fruit and bright, grape-like acidity -proving that rethinking the plant itself can beautifully redefine what decaf means.

OUR SELECTED DECAF ROUTES : A PROCESS & PLANT BASED PATH

At Cuprima, decaf isn’t an afterthought. It’s an invitation to enjoy coffee’s full character without the caffeine. That’s why our specialty decaf portfolio follows two distinct but equally thoughtful routes: one process-driven, the other genetically cultivated. Both honour origin, flavour, and innovation, and both deliver cups that are clean, expressive, and worthy of any assortment.

PROCESS-DRIVEN, ORIGIN-PRESERVING
Colombia Sugar Cane E A Decaf 

Green beans are first steamed at low pressure to open their pores. They’re then bathed in a solution of water and ethyl acetate, which selectively bonds with caffeine molecules while leaving essential flavour precursors intact. After 8 hours of careful extraction, the beans are rinsed, steamed again to remove any trace of solvent, and gently dried to retain 10-12% humidity. A natural wax seals the bean, locking in aroma without altering cup integrity.

By processing in Colombia, this method avoids overseas decaffeination, supports local value chains, and ensures freshness and traceability. The result? A decaf of full integrity -clean and aromatic, with a chocolatey body and a soft, sugary finish. No off-notes. No harshness. A cup that respects its origin.

GENETICALLY LOW IN CAFFEINE, NATURAL HIGH IN CHARACTER
Daterra Low Caf Reserve (Brazil)

CUPRIMA’S DECAF PERSPECTIVE: WHY WE CHOSE THESE 2 ROUTES

At CUPRIMA, we’ve opted for two standout approaches to decaf -one driven by process, the other by genetics. Each reflects our commitment to cup quality, sustainability, and meaningful value at origin.

• Cup Quality: Both options preserve flavour integrity -one through a gentle, origin-based method, the other by starting with naturally low-caffeine varietals.

• Origin Value: Decaffeination at source and cultivating specialty varieties both ensure more value stays with producers, not just roasters.

• Sustainability: From reduced shipping and minimal chemical use to agro-innovation and biodiversity, these choices align with our ethos of responsible, flavour-forward sourcing.

Decaf no longer means compromise -it means curation.
✔ Choose Colombia Sugar Cane Decaf for a classic, clean, and provenance-rich profile.
✔ Choose Daterra Low Caf for a rare, nuanced, and naturally low-caffeine cup.