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Is Decaf Coffee Healthier? The Story, Features, Pros and Cons of Decaf Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge sharing and more coffee bean information, follow Coffee Workshop (WeChat ID: cafe_style). The origin and development of decaf coffee: Why are most decaf coffees processed using the Swiss Water method? Are you concerned about palpitations, insomnia, or pregnancy, and choosing decaf coffee instead? Want to reduce your caffeine intake while enjoying coffee?

Coffee is delicious, but remember not to overindulge refers to the fact that coffee contains caffeine. Proper amounts of caffeine can refresh the mind and eliminate fatigue, but excessive caffeine can lead to "poisoning." Therefore, decaffeinated coffee has appeared on the market to satisfy the taste buds of coffee enthusiasts. As more and more people nowadays want to retain the antioxidant effects of coffee on the body while avoiding caffeine, FrontStreet Coffee has recently acquired three types of decaffeinated coffee beans. This issue will explore what decaffeinated coffee is.

How was decaffeinated coffee discovered?

According to legend, the famous German poet Goethe was also a coffee lover but suffered from the pain of being unable to sleep after drinking coffee. This feeling of loving but being unable to get close to coffee led Goethe to ask his friend Runge to analyze the components of coffee beans and find out what causes coffee to interfere with sleep. Around 1820 AD, Runge identified caffeine as the factor affecting sleep and developed a method to separate caffeine from coffee beans, making Runge the pioneer of decaffeinated coffee.

Although Runge had found the factor that affects sleep, the caffeine extraction technology could not produce decaffeinated coffee in large quantities. It wasn't until 1903 AD that German coffee bean importer Ludwig Roselius discovered that once coffee beans were soaked in seawater, their caffeine content would decrease significantly. He then hired a group of chemists to research and develop caffeine extraction technology, which led to important breakthroughs in extraction techniques, allowing decaffeinated coffee to begin mass production.

What is decaffeinated coffee?

Under normal circumstances, the caffeine content of coffee beans is measured using weight ratios. Arabica coffee beans contain 0.9%-1.4% caffeine (average 1.2%), while Robusta contains 1.8%-4% (average 2.2%). Decaffeinated coffee is divided into naturally low-caffeine coffee and artificially processed decaffeinated (low-caffeine) coffee.

The most common naturally low-caffeine coffee is Laurina (Coffea Laurina), which has half the caffeine content of regular Arabica (0.6%). Unlike other artificially processed decaffeinated coffees, Laurina's lower caffeine content is due to genetic degeneration, resulting in lower caffeine content compared to general Arabica coffee trees, with superior flavor. Most decaffeinated coffee beans on the market are processed by artificially removing caffeine from coffee beans. For artificially processed decaffeinated coffee, the European Union standard is that the caffeine content after processing should not exceed 0.1% of the green beans, while the US FDA standard is removal to less than 3% of the original caffeine content.

What are the common decaffeination processing methods?

There are many methods for removing caffeine, which can be broadly divided into direct/indirect solvent processing, supercritical carbon dioxide processing, Swiss water processing, and mountain spring water processing.

Direct Solvent Processing (Natural Decaffeination)

Initially, the direct solvent method used dichloromethane solvent to directly contact coffee beans. The direct solvent method is also known as natural decaffeination processing. First, steam is used to open the pores of the green coffee beans, then dichloromethane solvent is added directly to the coffee beans. After the solvent combines with the caffeine, the caffeine-filled solvent is washed away, and the coffee beans are steamed again to remove all residual solvent. The boiling point of dichloromethane is 39.8 degrees Celsius, so even if solvent remains during the steaming process, it will completely evaporate after roasting.

Due to concerns that long-term exposure to dichloromethane may increase cancer risks, its use as a solvent raises concerns. However, the FDA limits dichloromethane content in decaffeinated coffee to 0.001%, which is actually even lower, with minimal side effects.

The process using ethyl acetate as a solvent is the same. Ethyl acetate typically comes from sugarcane, so when used, the direct solvent method is sometimes called the sugarcane decaffeination method. Colombian decaffeination processing usually uses this method. However, ethyl acetate is a highly flammable substance, making it more dangerous.

Swiss Water Processing

This is the most traditional method for extracting caffeine, using this commercially developed, high-efficiency processing method.

Swiss Water Processing steps: Coffee green beans are soaked in hot water, which in Swiss Water Processing is called "flavor-charged water." This water contains saturated flavor factors that should be present in green coffee beans, lacking only caffeine. This special water is the most important medium in the subsequent decaffeination process. After the flavor-charged water is formed, the coffee beans are filtered out, and the flavor-charged water is filtered through activated carbon to remove caffeine. The remaining hot water is filled with pure flavor factors, which is then used to re-soak the beans.

Carbon Dioxide Processing

This processing method first allows coffee beans to absorb water and expand, with caffeine molecules in a loose state within the coffee beans. Liquefied carbon dioxide is added and creates pressure greater than 100 atmospheres in water. Carbon dioxide is highly selective, dissolving caffeine without "harming" the carbohydrates and proteins in the coffee beans, ensuring that the coffee bean's flavor is not damaged. The liquid carbon dioxide that carries away the caffeine can be reused after removing the caffeine.

Coffee decaffeinated using carbon dioxide has a lower impact on the human body, and according to research, this method extracts more caffeine than the direct solvent method, while the cost of this method is much higher than the direct solvent method.

Mountain Spring Water Processing

Similar to Swiss Water Processing, this uses another special water taken from glacial water to extract caffeine. The company Descamex states that they use a special filtration device to remove caffeine. After processing, a water-based solution without caffeine is obtained, which also dissolves coffee solids and can be reused in the decaffeination process.

Decaf Coffee Contains Antioxidants and Nutrients

Caffeine is actually the largest source of antioxidants in the Western diet; decaffeinated coffee usually contains similar amounts of antioxidants as regular coffee, but they may be as low as 15%. This difference is likely due to the small loss of antioxidants during the decaffeination process. Therefore, more and more people are choosing decaffeinated coffee because it has antioxidant effects while not affecting sleep.

The main antioxidants in regular and decaffeinated coffee are hydroxycinnamic acids and polyphenols. Antioxidants are very effective at neutralizing active compounds called free radicals. This can reduce oxidative damage and may help prevent diseases such as heart disease, cancer, and type 2 diabetes. In addition to antioxidants, decaffeinated coffee also contains small amounts of some nutrients. A cup of brewed decaffeinated coffee provides 2.4% of the recommended daily magnesium intake, 4.8% of potassium, and 2.5% of niacin, or vitamin B3. This may not seem like many nutrients, but if you drink 2-3 cups (or more) of coffee daily, these amounts add up quickly.

Is Decaf Coffee Really Bad-Tasting?

Considering the decaffeination processing methods mentioned above, FrontStreet Coffee believes that bad-tasting decaffeinated coffee is not caused by the processing. This is because most decaffeinated coffees use some inexpensive, commercial-grade coffee beans as raw materials. Modern decaffeination technology is quite sophisticated, and in most cases, companies producing decaffeinated coffee naturally tend to favor coffee bean varieties with higher caffeine content (such as Robusta beans). Before decaffeination processing, these coffee beans were already not good-tasting. Like other coffee beans sold in coffee shops, if decaffeinated coffee beans start with high-quality Arabica coffee beans from the green bean stage, then even after decaffeination processing, decaffeinated coffee can still have very good performance.

Let's look at the three types of decaffeinated coffee beans that FrontStreet Coffee has acquired, which regions they come from, what decaffeination processing method was used, and what their flavor differences are.

Among the three types of decaffeinated coffee beans acquired by FrontStreet Coffee, the Colombia Huila Swiss Water Process is one decaffeinated coffee bean that has been put on the shelves. Because Swiss Water Processing is the most traditional decaffeination processing method and is also widely used in the market, this decaffeinated coffee bean can reflect the regional flavors of Colombia's Huila region with nuts and chocolate, while also showing the fruit tones of Castillo and the fruit acidity characteristics of Typica and Caturra.

Colombia Huila Swiss Water Process Decaffeinated Coffee

Country: Colombia
Region: Huila
Altitude: 1750 meters
Varieties: Typica, Caturra, Castillo
Processing Method: Swiss Water Process
Grade: Supremo
Harvest Season: 2020

Region Introduction

The Andes Mountains run through Colombia's Huila province, and Huila has the Nevado del Huila volcano. This gives the region mineral-rich soil, high altitude, and pleasant microclimates, making it very suitable for specialty coffee cultivation.

Colombian coffee beans are extremely well-known worldwide, and the high-quality washed beans produced have always been representatives of high-quality coffee. Coffee beans exported from Colombia undergo specific gravity checks and manual removal of defective beans, and are only bagged after layers of strict inspections, ensuring the quality of Colombian coffee.

Colombia Huila belongs to the selected high mountain coffee beans of the Colombian national company, known as the national treasure of Colombia. Relying on superior geographical and climatic conditions, Colombian coffee has always maintained high quality. Usually, Colombian coffee beans without special market trademark names come from the National Federation of Colombia Coffee Growers, which has always been known for its strict quality control and active promotion.

Coffee Varieties

In terms of varieties, this batch of decaffeinated coffee includes three coffee varieties: Typica, Caturra, and Castillo. Typica, as one of the oldest Arabica varieties in the world, is loved for its delicious and sweet flavor, but due to low yield per unit, it has been replaced by many high-yield coffee varieties in Colombia. Caturra is a natural mutation of Bourbon, with flavor comparable to or slightly worse than Bourbon beans. More importantly, it has extremely strong adaptability, doesn't need shade trees, and can thrive when directly exposed to strong sunlight, commonly known as Sun Coffee, and can adapt to high-density planting.

Castillo is based on the Colombia variety, crossbred with Caturra until the tenth generation was successfully developed. Although it wasn't well-regarded by industry practitioners when first introduced, in recent years there have been batches with elegant and delicate flavors on the market.

Green Bean Grade

This batch of coffee green beans is graded as Supremo. In Colombia's coffee bean grading system, Supremo is the highest grade, while Excelso is a more common grade with smaller beans. Colombian coffee beans show balanced flavor performance, rich taste, and unique flavor characteristics, with relatively full body. When medium roasted, they carry a sweet aroma of vanilla and dark chocolate.

Roasting Profile

Cupping Flavor

Mexico Chiapas Swiss Water Process Decaffeinated Coffee

Country: Mexico
Region: Chiapas
Altitude: 900-1500 meters
Varieties: Bourbon, Caturra, Typica, Criollo
Processing Method: Swiss Water Process
Grade: HG
Harvest Season: 2020

Region Introduction

Mexico has 12 main coffee-producing regions, with Chiapas state located in southern Mexico, near Central America.

Chiapas state has a strong coffee cultivation foundation, making it the largest coffee-producing region in Mexico. Its growers are experienced, proactive, and actively developing specialty coffee cultivation.

The Chiapas coffee growing region has an altitude of around 2500m, with many volcanoes and rich volcanic soil resources. High altitude and fertile volcanic soil nurture the smooth texture and comfortable acidity of Chiapas coffee. The Chiapas coast is influenced by northeast monsoons, with abundant summer rainfall and rich water resources. Therefore, coffee in this region is mostly washed processed.

This batch of coffee is produced by the GRAPOS cooperative, a coffee production organization located in Chiapas state, southern Mexico. The organization was established in 2007 with only 90 coffee farmers. By 2016, the cooperative had grown to 3,253 coffee farmers, covering sub-regions of Chiapas such as Soconusco, Siltepec, Porvenir, and Tapachula. GRAPOS's coffee cultivation area is approximately 5,560 hectares, at altitudes of 900-1500m, mostly consisting of small-scale intensive farming, with an average cultivation area of 3 hectares per person.

Coffee Bean Varieties

The coffee varieties in this batch consist of Bourbon, Caturra, Typica, and Criollo. Typica and Bourbon both belong to ancient Arabica coffee varieties, loved for their rich fruit acidity and excellent flavor quality. Caturra is a single-gene variant of Bourbon, discovered in Brazil in 1937, with higher yield and disease resistance than Bourbon, and shorter plants that are convenient for harvesting. Unfortunately, like Bourbon, it has the problem of biennial yield fluctuations.

Criollo is a natural mutation of Typica, commonly found in countries such as Peru, Bolivia, Colombia, and Mexico. Some coffee-growing countries in Latin America also refer to Typica as "Criollo." Criollo can be seen as a localized Typica.

Green Bean Grade

Mexico uses a green bean grading system based on hardness. At the same latitude and plot, when the altitude is higher, the day-night temperature difference is greater, the coffee growing period is longer, the beans are harder, the beans absorb more nutrients, and flavor substances will be more obvious. This batch's grade is HB (Hard Bean), with a growing altitude range of 1200-1400m.

Roasting Profile

Cupping Flavor

Colombia Huila Natural Decaffeinated Process Coffee

Coffee Country: Colombia
Coffee Region: Huila
Cultivation Altitude: 1200 to 2000 meters
Coffee Varieties: Castillo, Caturra, Colombia
Processing Method: Natural Decaffeination Process

Region Introduction

Huila has an excellent combination of soil and geographical advantages for coffee cultivation. Some of the most complex, fruit-forward Colombian coffees come from here. This region belongs to the selected high mountain coffee beans of the Colombian national company, known as the national treasure of Colombia. Relying on superior geographical and climatic conditions, Colombian coffee has always maintained high quality. The region has over 70,000 coffee growers covering more than 16,000 hectares (approximately 39,500 acres). Usually, Colombian coffee beans without special market trademark names come from the National Federation of Colombia Coffee Growers, which has always been known for its strict quality control and active promotion.

The southern Laboyos Valley of Colombia's Huila province region is located at the foot of the Andes Mountains. This huge mountain range is the source of the Magdalena River, extending north to the Caribbean coast. The valley itself is located at an altitude of about 1300 meters. All surrounding mountainous areas grow coffee, with an average farm area of about 6 hectares and about 5,000 trees per hectare. The soil is volcanic, providing abundant organic nutrients for this high-altitude coffee.

Coffee Varieties

The early coffee varieties planted in Colombia were Typica and Bourbon. Starting in 1970, they began to be replaced by Caturra because Caturra not only had higher yield per plant than the previous two, but also had a more compact tree shape, allowing more coffee trees to be planted per unit area.

Caturra is a single-gene variant of Bourbon, discovered in Brazil in 1937, with higher yield and disease resistance than Bourbon.

Starting in 1961, CENICAFE began researching the Timor variety with Robusta lineage, subsequently breeding Timor with Caturra to develop Colombia's Catimor series. After 5 generations of breeding, in 1982, CENICAFE released Colombia's first disease-resistant variety, naming it after the country: Colombia. Following the leaf rust outbreak in 1983, the Colombia variety began to be widely promoted for cultivation.

Subsequently, CENICAFE continued its research and development. In 2002, it released the second disease-resistant variety Tabi (a hybrid of Typica, Bourbon, and Timor). In 2005, it released the most successful disease-resistant variety to date, Castillo. After the major leaf rust outbreak in 2008, Colombia began vigorously promoting Castillo cultivation.

Roasting Profile

Cupping Flavor

How Does FrontStreet Coffee Brew Decaffeinated Coffee?

Dripper: Kono dripper
Water Temperature: 88°C
Coffee Amount: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Medium grind (75% pass-through rate on Chinese standard #20 sieve)
Brewing Method: Three-stage extraction. Use 30g of water for 30-second bloom, then pour with small water flow in circles to 125g for segmentation. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop pouring. When the water level drops and is about to expose the coffee bed, remove the dripper. (Timing starts from the bloom) Extraction time is 2'30".