How is coffee decaffeinated?

Boot deliberately chooses an all-natural and organically certified process for decaffeinating coffee. In 1988, our partner developed a patented process that works using natural carbon dioxide under relatively low temperature and pressure. This particularly gentle process with good caffeine separation through the addition of CO2 guarantees high retention of the coffee components that provide aroma and flavor. Caffeine-free happiness through taste!

The process in brief:
The unroasted coffee goes wet in a sealed vessel. Then, by means of high pressure, CO2 is added causing evaporation. This pressure and evaporation removes the caffeine from the bean and then extracts it. The coffee is then dried again to its original moisture content. No chemicals are used.

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Below is a schematic representation of the process. Explained step by step.

Phase 1: Cleaning of the green beans

Phase 2: Wetting

Phase 3A: Extraction

Phase 3B: Extraction

Phase 4: Drying