Uganda Decaf - Lala Salama

’s flavour and aroma, as CO₂ selectively removes caffeine while leaving other compounds intact. Process Overview Pre-treatment: The green beans are cleaned and moistened with water before entering a pre-treatment vessel. As they absorb water, the beans expand, opening their pores and mobilising caffeine molecules. Extraction: The beans are then exposed to pressurised liquid CO₂, which combines with water to form “sparkling water.” The CO₂ circulates through the beans, drawing out the caffeine. Separation: The caffeine-rich CO₂ passes into an evaporator, where caffeine is separated from the water.