from Cafiver Inc, Veracruz Mexican coffee originates from South-central to Southern regions of the country. For that reason, coffees from Coatepec and Veracruz are much different from Oaxacan Plumas, which are in turn much different from the Southernmost region, A chemical decaffeination process, but one using a mild type with low toxicity. It sometimes imparts fruity flavors to the coffee. This is a "direct contact method" of decaffeination since the solvent chemical that washes Decaffeinating Facility
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 various conveyances of jars(containers) and augers as well as other equipment which permits cleaning or classification by size. During this procedure, dust and bark are e eliminated. An automatic standing scale registers the weight of the coffee after the purification.<
After weighing, the coffee is put through a pneumatic system for the process of decaffeination. Decaffeination: The quality produced by this natural process is accomplished by incorporating three major components..
- 1. Water
- 2 Steam
- 3. Ethyl Acetate (for the Refers to the process of infusing coffee with hot water. Hot water releases or "extracts" the flavor from the roasted, ground coffee. The term is used mostly with espresso, adding pressure to the mix as of the An alkaloidal compound that has a physiological effect on humans, and a bittering taste. It is found throughout the coffee plant but is more concentrated in the seed / coffee bean. Arabica ranges from 1.0 which is a natural component of the coffee)
When the coffee is received it is first submitted to a condition of water and steam. This elevates the moisture contained and swells the bean in order to facilitate the extraction of caffeine. When the swelling has reached the proper consistency, the washing of the beans is commenced by the use of an extractor.
It is at this point that the bean experiences an ethyl acetate wash. The ethyl acetate employed in this process is of natural In coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not a beautiful farm in a temperate climate,, obtained from the A key part of the wet process of coffee fruit is overnight fermentation, to break down the fruit (mucilage) layer that tenaciously clings to the coffee seed, so it can be washed off. Fermentation must of sugar cane and not from chemical synthesis. The beans are subjected to the ethyl acetate while in the extractor. Note : the duration of this extraction process is growth specific.
The beans are then cleaned with water followed by steam across the beans to clean the inner most portions of the bean. The last process in the area of decaffeination consists of drying the bean until it reaches. the moisture similar to that which it had prior to the process(11 to 12%).
Refrigeration, Polishing & Bagging:
The Coffee from which caffeine has been removed, either chemically or using water filtration. A variety of methods for decaffeination exist, but all operate on the same basic principle: Coffee from which caffeine has been removed, is finally submitted to a process of refrigeration in order to preserve the original characteristics of the bean. During the refrigeration process the beans are, also polished so as to achieve the best appearance. The last necessity is the packaging, which can be in 69 or 100 kg sacks.