Natural Must Decaffeination
DKF works with a farm that practices decaffeination starting from the harvest.
No industrial solvents, no methylene chloride, no exogenous chemical treatment.
Instead: the coffee cherry itself.
The process is called Natural Must Decaffeination, or Coffee Pulp Solvent.
It involves fermenting the pulp and skin of the cherry to produce a natural must, rich in organically derived ethyl acetate. This must, exactly like a must in winemaking, becomes the solvent that extracts caffeine from the bean. Everything is done on the farm, in a closed loop, without external inputs.