Collection: Decaf Coffee

All water processed, Jimmy's Decafs taste like "real" coffee.  Decaf is short for decaffeinated and was originally discovered by a German merchant when he found a shipment of coffee had been submerged in salt water.  The beans retained much of their flavor but almost no caffeine.  While several different methods are used to remove caffeine, Jimmy's Java only uses coffee beans that have had their caffeine removed using the water process.

An alternative method for removal of caffeine from coffee is the Swiss Water process. This process uses solvents, just water is used to decaffeinate beans, a technique first developed in Switzerland in 1933, and commercialized by Coffex S.A. in 1980.

The process uses (GCE) for the caffeine extraction system. GCE is a solution containing the water-soluble components of green coffee absent the caffeine. This is obtained by soaking green coffee beans in hot water, then filtering through an activated charcoal filter to remove the caffeine molecules.  The resulting solution is then mixed with fresh beans containing both caffeine and the other component, where the different levels of caffeine cause the GCE (which is caffeine-lean) and the green coffee (which is caffeine-rich) to interact with the caffeine molecules migrating from the green coffee into the GCE..  Because GCE is also saturated with the other components of green coffee, only the caffeine migrates to the GCE; the other coffee elements are retained in the green coffee.