UVVW DECAF is a solvent-based (Food Grade MC) process for decaffeinating raw coffee beans to remove the caffeine. This unique process yields a very high quality product which very closely resembles the original quality without removing the flavor, physical and aroma components commonly diminished by other processes used in the industry.
In this method of decaffeination, the raw green coffee beans are soaked in near boiling water, high pressure and steam creating a concentrate. This concentrate is then removed from the beans and, in an independent/indirect process the solvent is added to the concentrate and separate the caffeine from the original green coffee components and then pasteurized to remove any MC remnants. Finally, the extract (original green coffee properties without the caffeine) is returned to the processing lines to bond with the decaffeinated coffee beans. The UVVW method of decaffeination removes between 98 to 99.5% of caffeine from a batch of coffee.
The Food and Drug Administration has set its official safety limit at 10 parts per million (ppm). The UVVW process guarantees 5ppm or lower; although our process generally produces less than 1ppm. An independent laboratory test was conducted to establish the levels of solvent in green coffee that has been decaffeinated with the UVVW process. With a limit of 1ppm, the tests found no solvent in the beans. Even if some traces (below reading limits) of solvent would remain in the beans, the methods used to prepare the coffee would obliterate them. Methylene chloride evaporates at 155°F and the beans are roasted at temperatures exceeding 425°F. So any remnants of the chemical would evaporate when the beans are roasted.