As the market for organic food expands, it is becoming easier to locate specialty items like organic decaf coffee. More brands of organic decaf coffee are hitting the shelves, and as a result, the once high prices of organic decaf coffee are starting to come down a bit as competition grows in the market.
When people usually refer to organic decaf coffee beans, they mean the ones obtained through the Swiss Water method. Non-organic decaf coffee beans are usually obtained through the Methylene Chloride Method, but the preferred and most commonly used method for making organic decaf coffee is the Swiss Water Process. This uses an activated charcoal filter to pull the caffeine molecules away from the organic coffee bean during a steam process. This method is the most natural way of removing caffeine from coffee and is safe because it uses no chemical solvents.
This process has been found to be purely organic and highly efficient in isolating the caffeine without fully sacrificing the taste of coffee. It is advisable to gradually or slowly switch to organic decaf coffee from pure coffee since you can actually notice the difference in taste. The knowledge that there is a difference in taste between organic decaf coffee and pure coffee can be disheartening, to avoid the noticing the gap, make the transition as gradual as possible.
Every organic decaffeinated coffee on the market that carries the certified organic symbol has one thing in common with the rest. These coffees are all guaranteed to be grown and harvested in accordance with strict regulations set out to determine what qualifies as truly organic. One hundred percent organic decaf coffee has been grown without dangerous herbicides and pesticides, and farmed using sustainable practices. The USDA regulates all organic foods that carry their organic label, and this applies to coffee as well. On one level, then, all organic decaf coffee beans are the same.
However, the only “truly” organic decaffeinated coffee is the one coming from a naturally decaffeinated coffee plant. This type of coffee is entitled “Decaffito”, and comes from a plant discovered in 2004 by a group of researchers.
“This is the first report of a decaffeinated variety of Coffea arabica. This species is the most cultivated species in the world, responsible for more than 75 per cent of traded coffee,” said Paulo Mazzafera, head of the team at the University of Campinas, Brazil, which isolated the strains.
Mazzafera and his colleagues discovered three naturally decaffeinated varieties after screening 3000 Ethiopian coffee trees, representing 300 strains. Experiments on the plants demonstrated that they lacked caffeine synthase, the enzyme in leaves that converts a compound called theobromine into caffeine.
Organic decaf coffee can be best for decaffeinated coffee drinkers because some of them have negative reactions to pure coffee. Having the similar taste of coffee without the caffeine is a blessing for many. Other advantages of using organic decaf coffee beans are helping the environment and not using harmful chemicals that can affect the body. There have been reports that decaf coffee made the traditional way, which involves chemical solvents, may cause cancer and other sicknesses.