There are a variety of methods to remove caffeine, but unfortunately, most coffee is decaffeinated with harsh chemicals. However, Savorista only uses decaffeination methods, like the Swiss Water Process or the Sugarcane EA process, that use natural ingredients.
Water (via Swiss Water) - The Swiss Water Process uses diffusion, a process similar to osmosis, to remove the caffeine. It’s similar to the fictional idea that if you slept with a textbook under your pillow, knowledge would flow from the textbook, where there is a lot of knowledge, to your brain, where there is less. At Swiss Water, diffusion is used to relocate caffeine from the bean, where there is a lot of caffeine, into water, where there is less caffeine
Sugarcane EA (in Colombia)- Sugarcane molasses is first fermented to produce ethyl acetate (EA), which is commonly found in wine, as well as fruits like bananas. The beans are then steamed and moistened before being bathed in a natural EA bath that captures the caffeine from the bean.