Coffee is like a stimulant beverage for most people. It is a go-to choice for every worker in their night shift work or students on their finals week. Unfortunately, some people only get adverse impacts when consuming coffee. Particularly, for those who have sensitive stomachs. The caffeine-fueled negatives such as caffeine jitters, insomnia, and nauseous feelings suddenly removed the pleasant coffee-drinking experience they expected.
While some people are decided to limit their caffeine intake, most people turn to another option like decaffeinated coffee. As decaffeinated coffee starts to gain more recognition, more coffee manufacturers and coffee suppliers are presenting a diverse range of decaffeination processes, from unnatural to natural.
Unnatural Decaffeination Process
Coffee lovers with sensitive stomachs might enjoy the coffee-drinking experience they get from each cup of decaffeinated coffee they consume. At least, until they know the dirty truth behind the unnatural decaffeination method.
The green coffee beans are soaked in water and solution called solvents, and these solvents are actually chemicals like Methylene Chloride or Ethyl Acetate. Outside the coffee industry, Methylene Chloride is substantially utilized as a paint stripper, while Ethyl Acetate is an ingredient for nail polish remover.
This method itself seems downright harmful, judging from the chemicals used. But surprisingly, the utilization of the chemical solvents is approved by the FDA (Food and Drug Administration) under the allowed amount. But again, who is willing to risk their health in the long run?
Natural Decaffeination Process
Who says all decaffeinated coffee is unhealthy? In fact, it should be healthy. Unlike unnatural decaffeination processes, natural ones substantially remove solvents or chemicals. This allows the green coffee beans to retain its nutrients and health benefits.
These days, decaffeinated coffee is in demand, and making more in the coffee industry introduces the natural decaffeination processes to their customers.
Also read: Kopi Luwak Coffee Beans Vs. Commercial Coffee Beans
Swiss Water Method
To put it simply, this technique entirely relies on water, the temperature of the water, and time to alter the caffeine content in the green coffee beans.
The first process starts when the green coffee beans are soaked in hot water to open their pores. However, the opened pores are releasing not only the caffeine content but also the flavor and oil inside the beans. Based on this reason, a filtration process is needed to restore its quality. The filtration process allows the green coffee beans to reabsorb the flavor and coffee oil. Lastly, the green coffee beans are dried and roasted before being packed.
Inside the Digestive System of Asian Palm Civets
It is a surprising fact that cat-like creatures like Asian palm civets are able to alter the caffeine content in green coffee beans. The special enzyme inside the Asian palm civet’s digestive system is responsible for removing the caffeine content in green coffee beans. Other than that, it is also what makes the civet coffee beans taste more unique than other coffees.
Without chemicals, this natural decaffeination process allows the civet coffee to possess more citric acid, malic acid, and inositol compared to other coffees tested.
Wallacea Coffee — A Direct-Trade Wild Civet Coffee Supplier
Wallacea Coffee is a leading direct-trade coffee supplier in the United States. They help global coffee lovers to get wild coffee Luwak directly from Indonesia with a shortened supply chain. No middlemen, it is only between their customers and their domestic coffee farmers. Based on this reason, their customers can expect more competitive prices for their wild civet coffee.
In the name of authenticity, they sourced wild civet coffee from Gayo coffee plantations in Takengon City, Aceh, Sumatra Island, Indonesia. They have also been supported by the Indonesian government and the Gayo Coffee Protection Society Foundation. Therefore, it is 100% guaranteed that there is no single civet harmed during the production of Luwak coffee and the decaffeination process is all-natural.