Every once in a while I come across an article so telling in its incompetence that it shocks me. Posted below is such a specimen.
The article says:
-Decaf is made with caffea robusta only
-Decaf is made by using petrochemicals
-Decaf is dangerous
But since the author was so inept, it is apparent that no actual research has been done.
Deep Cello decafs are:
Natural and often organic arabica beans of gourmet quality
Mountain water processing with no chemicals
Really surprising flavors. They do not taste decaffeinated.
Our speedbump coffee with 35% caf, is so good that many are making it their daily beverage.
The article is correct that old fashioned decaffeination uses dangerous solvents. But that’s nothing new because the process is more than 100 years old. Mountain water process and co2 are the only processes that should be used. There is also a fructose process in Columbia that yields a great cup.
Here’s the link. Lousy Decaf Article