We currently use two different methods to create decaffeinated options of many of our popular coffees. Learn more about both decaffeination processes and review which of our decaf coffees use which method.

European Process (EP)

European Process decaf is a solvent-based process in which the caffeine is extracted from the green beans at high pressure near the solvent's boiling point. At the conclusion of the process, the caffeine has been safely removed without affecting the beans or their flavor capacity. Most of Berres Brothers flavored 10 oz. coffees use the European Process. Some of our 10 oz. World Roast coffees also use the EP process and are marked as such in the drop-down menu of those coffees. See the list below for our EP processed decaf coffees:

Non-Flavors:
Breakfast Blend (Awaken)

Flavors:
Amaretto
Chocolate Caramel
Chocolate Raspberry
English Toffee
French Caramel Cream
Hazelnut Cream
Highlander Grogg
Irish Cream
Sea Salt Caramel
Southern Pecan Cream
Streusel Cake
Vanilla Wave Grogg

 

Sugarcane Process 

Sugarcane Process decaf originates in Columbia where sugar is abundant. This process begins with fermented molasses derived from sugarcane which is used to make ethanol. The alcohol ethanol is mixed with a natural acetic acid, to create the solvent ethyl acetate (E.A.). The coffee beans are soaked in water, which increases the bean moisture content and releases caffeine from the structure. After soaking, the beans are washed in E.A., which dissolves the caffeine. The beans are then cleaned with water and steam and dried to the moisture level they started at. This process removes about 97% of the caffeine content. We currently have one coffee that uses this process:

Non-Flavors:
Caballo Columbia