Coffee Decaffeination Process
Keurig Green Mountain roasting partners use different processes to decaffeinate their coffee and tea. The processes are: Direct Process, Indirect Process (Indirect & Direct use solvents such as: methylene chloride or ethyl acetate) and Swiss Water Process.
Direct Process soaks the beans in water, and then a decaffeinating agent is mixed with the beans to remove the caffeine. Finally the beans are steamed and dried to remove the decaffeinating agent.
Indirect Process uses water mixed with steamed beans to draw out the caffeine. The caffeinated water is then separated from the beans and a decaffeinating agent is added to the water to remove the caffeine. Finally the decaffeinated water is reintroduced to the beans to restore any flavor that might have been extracted during the decaffeination process.
SWISS WATER® Process is a 100% chemical free coffee decaffeination and uses a “broth” of coffee solubles that saturate the beans and then is filtered through a charcoal media that extracts the caffeine.
For Rivo® pods, Lavazza uses an innovative decaffeination process involving water and carbon dioxide to best preserve the aromatic qualities of the coffee, while allowing for the decaffeination process to occur.
Unfortunately, we are not able to disclose the decaffeination methods used for our coffee as this is considered proprietary information by Keurig Green Mountain. However, we can confirm that all of our decaffeinated coffees are at least 97% caffeine free.
Feel free to contact our Customer Service Department for any additional questions at 866-901-BREW (2739).
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"Coffee Decaffeination Process"
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