Our current decaf is a blend of day lots from producers across San Ignacio and Jaen, Peru. 31 different producers contributed coffee to this lot, and each lot was delivered indivually to the Falcon warehouse in Jaen.
Producers in San Ignacio and Jaen province on average have 1 hectare of land planted with coffee, and the main varieties grown are Caturra, Typica and Catimor.
Since producers own relatively small amounts of land, they generally manage the farm and do the picking and processing themselves, drying the coffee on plastic lined patios at their houses.
1. The green beans are soaked / cleaned in water, this allows the pores to open up as the beans expand and the caffeine to become mobile.
2. Pressured Carbon Dioxide is introduced, this combined with the present water creates sparkling water. The CO2 acts like a magnet to the caffeine molecules, extracting it from the beans.
3. The water is then drained into an evaporator which precipitates the caffeine rich carbon dioxide out of the water
4. This cycle is repeated until the caffeine level is low enough to be classified as decaf
5. The decaffeinated coffee is then gently dried until it reaches its original moisture content and is then ready for roasting.
You can read a bit more in detail about the process here.