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To prevent the pulp from fermenting on the bean, they must be quickly processed after roasting; this is done in one of two ways, known as dry or wet processing.Dry processing also known as the 'natural' or 'unwashed' process. During this process, beans often sit, spread outside in the sun for 15 to 20 days to dry, during this time they are regularly stirred to ensure even drying. The dried cherries are then hulled by hand or machine, to remove the dried out pulp and parchment. This is the more traditional way of processing coffee beans and has been done for centuries. The other type of processing is know as wet or 'washed' processing, which Pierce Brothers Coffee Roasters™ buys. A few hours after the cherries are harvested, the pulp is removed from the cherries. The beans are then washed in a process that involves cycles of fermentation and rinsing. Small amounts of fermentation don't hurt the bean but softens the remaining pulp and skin, making them able to be easily rinsed off, because of this it causes less damage to the bean than dry processing Once the coffee beans have been processed, they are sorted by size and looks, then bagged ready for shipment. Coffee beans that don't make the "grade" for export are normally used on a local basis. |
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Caffeine, which is found in coffee and other foods (soda, cocoa, tea), is that substance that keeps us awake, both when we need it and when we don't want it. Unfortunately, to some people this and other side effects of caffeine are not welcome. Decaffeinated coffee or "decaf" is coffee that has had most of the caffeine removed. By weight, the amount of caffeine found naturally in coffee is only about 1% for the Arabica and 2% for the Robusta coffee beans. So when you read "97% Caffeine Free", 97% of that 1% or 2% has been removed. There are currently two methods used commercially that remove caffeine from coffee: the European Process and the Swiss Water Process. The Swiss water process that we use at Pierce Brothers Coffee Roasters™ uses no chemicals, but rather hot water and steam to remove the caffeine from the coffee. The "life" of the bean is taken into the water, and then the water solution put through activated charcoal filters to remove the caffeine. Once the caffeine is removed, these same beans are then put back into the decaffeinated solution to re-absorb everything except the caffeine. The beans are then dried and shipped to the roasters. The disadvantage is that the water processing removes more than just the caffeine. Some of the oils from the coffee bean are removed as well, making it a little less flavorful, but is completely natural. Another reason for only using Arabica beans here is that even though some of the flavor will be lost, there will still be a lot left to enjoy. The European process is so named because this process that uses chemicals to remove the caffine, originated in Europe. This process involves soaking the beans in water and then "washing" them in methylene chloride to absorb the caffeine from the bean. After this, the beans are rinsed clean of the chemicals, dried and shipped to the coffee roasters. The advantage of this method is that it provides decaf coffee with more flavor than the Swiss water processing. Although there is virtually no trace of any chemicals left in the bean after roasting, some people are uncomfortable knowing that the coffee they are drinking was chemically processed. |