Our Services

Decaffeination, purchase of green coffee on the international coffee market, quality control and sensory inspections by certified SCA Q Graders, logistics services, and an accredited industrial laboratory for coffee and caffeine analysis – everything from a single source. And the natural caffeine is further processed into pure caffeine.

Decaffeinated coffee and natural caffeine

We make the best cup of decaffeinated coffee

every day.

Expand your product portfolio with decaffeinated coffee and allow your customers to experience extraordinary and carefree coffee enjoyment.

Our decaffeination processes leave all of the taste intact for coffee pleasure anytime. Choose your favorite decaffeination process and, in close cooperation with you, we create a product with which your customers can experience the full delight of coffee while maintaining a coffee-conscious lifestyle.

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We produce natural caffeine with the highest degree of purity

every day.

Nothing is lost in our processes! To refine the caffeine extracted from the green coffee beans during the decaffeination process we use a complex procedure to achieve the greatest purity. This means that it can be used as a mild stimulant for manufacturing soft drinks and medications and in the cosmetics industry, among others.

Our Decaffeination Processes

Organic: Water process decaffeination

At the beginning of the water decaffeination process, the silver skins are dissolved by treatment with steam and separated in the air countercurrent. Water is then used to extract the water-soluble substances, including caffeine, from the green coffee beans. The caffeine is extracted from the resulting suspension with the aid of activated carbon. The decaffeinated suspension is then returned to the intermediately dried beans. The final drying process ensures that the water content of the coffee beans is reduced again to the natural level of around 12 percent.

Water process decaffeination is certified organic.

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Selective: Ethyl acetate decaffeination

Ethyl acetate, also known as acetic acid ethyl ester, is a natural component of roasted coffee. It is also produced during the fruit-ripening process, for example.

Ethyl acetate is used in decaffeination because it is highly selective to caffeine and can therefore extract the stimulant gently and very specifically from the bean. For this purpose, the green green coffee beans are first treated with steam to remove the silver skins, increase their water content and thus make their structure accessible to the solvent. The caffeine is physically extracted from the beans in several steps, comparable to an osmosis process. After completion of this procedure, the remaining ethyl acetate is removed from the beans by steaming and they are dried back to their original moisture content.

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Efficient: Methylene chloride decaffeination

Decaffeination with methylene chloride (DCM) is the most common method for removing caffeine from green coffee beans. Methylene chloride has the advantage of being highly selective in dissolving caffeine from the beans at relatively low temperature levels. This leads to a gentle and energy-efficient high extraction performance, so extracting the caffeine is cost-effective. Due to this property, all of the other aromatic substances in the coffee beans remain nearly untouched.

The green green coffee beans are first treated with steam to remove the silver skins, increasing their water content and thus making their structure accessible to the solvent. The caffeine is physically extracted from the beans in several steps, comparable to an osmosis process. After completion of this procedure, the remaining DCM is removed from the beans by steaming and they are dried back to their original moisture content.

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Coffee selection

Partially decaffeinated coffee

Partially decaffeinated coffee is an exciting option for those who would like to reduce their intake of caffeine, but who nevertheless do not want to stop drinking coffee completely. It is gaining increased attention on the coffee market. We produce partially decaffeinated coffee by specifically reducing the processing cycles of the decaffeination process. Working together with you, we can be flexible in how much we reduce the caffeine content of the coffee beans to achieve the proportion you would like without affecting the coffee’s taste.

Colombian Coffee

Traditionally, Colombia has been a premium origin country for coffee. Colombian coffees are known for their fine acidity, tremendous body, and unique aromas. They are suitable for use as a component of both single-origin coffees and blends, and as a result, they have been of special interest to us for many years now. Since 2003, we have been a shareholder in Compañía Nacional del Café S.A., so we benefit from local coffee know-how and, at the same time, we can have an influence on sustainable development in coffee cultivation. This way, coffee expertise and responsibility go hand in hand at our company.

Logistic

From the countries of origin to the the roasting plant – we are your reliable partner for the administration and coordination of your logistics. We work only with those logistics companies that ensure compliance with our required quality standards across the entire supply chain and that offer our customers individual and environmentally conscious solutions. By request, our logistics services can also include customs clearance. J. Müller Weser is our partner responsible for unloading, blending, and storing the green coffee that arrives in Bremen.

Verified Quality

Organizational and technical quality control principles for controlling are a central part of our business. These include regular process controlling, ensuring traceability, a state-of-the-art, in-house laboratory for analysis control, and organoleptic evaluations, all of which assure that our products and services meet the highest quality standards. With regard to taste testing single-origin coffees or blends from various origins, we always align ourselves with the taste profiles of our customers. Our team is characterized by years of experience and coffee expertise, which are significant prerequisites for achieving consistent and outstanding product quality.