Frequently Asked Questions
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.
Yes, decaf coffee does have minuscule amounts of residual caffeine. However, to be labeled decaf, the coffee must be 99.9% caffeine free. An 8 oz cup of decaf typically has 2-5 mg of caffeine, compared to an 8 oz cup of caffeinated coffee that can have 95-265 mg of caffeine.
Learn more about decaf coffee here.
Reducing caffeine has many proven benefits, and they are definitely worth considering. Better sleep, less anxiety, balanced energy, and greater focus are just some.
Learn more about the benefits of caffeine consciousness here.