Choose from our range of naturally decaffeinated coffee beans from Swiss Water Process through to our Sugarcane decaff coffee. We treat our decaff coffee with the same loving care as our regular, fully loaded beans, so you'll get a deliciously tasty cup with the beautiful aroma of freshly roasted coffee.

All decaffeination methods use Caffeine solubility as the key to the extraction process... Coffee is decaffeinated once the seeds of the coffee cherries have been picked, processed and dried, but before the coffee is roasted.

Swiss Water® Process The Swiss Water process is currently the only method to boast a zero chemical approach. The Swiss Water company uses a clever combination of water and a caffeine deprived coffee extract (GCE), together with temperature control and osmosis to draw out the caffeine from the green coffee beans, whilst leaving behind all the other delicious compounds!

CO2 METHOD This process uses steam to open the pores of the green coffee, making it even more soluble. Then pressurized liquid CO2, a naturally occurring compound, is combined with the steamed green beans and the caffeine bonds with the CO2. As the solution is depressurized, and the CO2 evaporates, the pure caffeine is captured and removed. This method is praised for the flavour retention within the coffee, making it harder to tell these apart from your caffeinated versions.

SUGARCANE METHOD This relatively new term in the decaffeination world describes another water solution method - this time with a little help from fermented sugarcane! This process also begins by steaming the green coffee beans to open the pores and give the water better access to the caffeine particles inside. Next, the beans are introduced to a water solution with a compound derived from the fermented sugarcane, which is also locally grown. This compound bonds to the caffeine and the solution is drained, this stage is repeated until all (over 95%) of the caffeine is removed.

We think this is the best approach for flavour retention, as the sugarcane compound acts efficiently and selectively. From a sustainability standpoint, the coffee is grown, processed, and decaffeinated at origin using locally sourced ingredients, so big ticks all round.

Ultimately, one of the biggest factors at play in decaf’s poor reputation, is that people don’t necessarily want to pay more for their cup of coffee. And as you have seen, the process is elaborate and ultimately costly! If you are a high skilled coffee farmer, producing exceptional beans, it is unlikely that your coffee will end up being decaffeinated. Therefore, it is very common for poorer quality coffee to end up being decaffeinated in the first place and thus perpetuates this negative cycle. It was a no brainer, therefore, for us at RAVE to source an incredible coffee send this for decaffeination ourselves, and be able to directly compare it to the caffeinated version. And now so can you! By increasing our purchasing from this association, we can guarantee more of the producers a guaranteed price for more of their coffee, and offer a truly sustainable business model for us both.

If you’ve been deterred by decaf’s poor reputation we would encourage you to give it another go, after all, who doesn’t want to drink more coffee for more of the day!