History of Decaf Coffee
Unfortunately, caffeine-free coffee doesn’t grow on trees. There are a few processes used to remove the caffeine from green coffee beans. Some beans are directly treated with harmful chemicals to remove caffeine. We opt for a more natural process: water and Swiss Water processes.
In the 1900’s, German merchant Ludwig Roselius received a shipment of coffee beans that had been flooded in seawater. He discovered that much of the caffeine was removed from the beans, but the taste remained. In 1906, he and some co-workers developed a method of extracting caffeine from coffee beans based on this discovery. Their process involved steaming the beans with acids or bases and then using benzene as a solvent to remove most of the caffeine. His company still operates as a worldwide brand of Kraft Foods. Benzene has been replaced with safer solvents as it was discovered to be a carcinogen.
San Vincente started exporting coffee in 2001 and was the fulfillment of Fidel Paz’ father, Cantalicio Paz’ dream of having a successful coffee farm. Since the initial export, the coffee has become famous for its quality and consistency. This is attributed to the excellent volcanic soil, microclimate provided by the proximity of Lake Yojoa, and the meticulous nature of the quality control experts at San Vicente. Not just an exporter, they also assist over 1,500 producers with planting, processing, and curating specialty coffee lots using relationships based on trust, hard work, and passion.