For a coffee to be called decaffeinated, it must be 98% caffeine-free (I could be wrong on that; it might be 99%) In years past, the accepted method of choice was Swiss Water Process, whereby the beans are soaked in water, the caffeine is extracted from the water, and the water is then reunited with the caffeine-less beans. Their website has an outstanding animated description of the process. These beans are designated as "SWP" - by the way, the process is also certified organic.

Methyl-Chloride decaffeination is the same basic process as Swiss Water, except that methyl-chloride is added to the extracted water to bond with the caffeine molecules. This new compound is then removed from the water, leaving considerably more of the coffee's flavor in the water, which is then reconstituted with the now-decaffeinated coffee beans. This decaf is frequently labeled "Coffein" for the facility in Germany that does it. Less than trace amounts of methyl-chloride remain in the decaffeinated beans and it is not considered a health hazard by our Food & Drug Administration. Most of our decafs are processed by this method.

Naturally Decaffeinated coffees are processed the same as SWP or methyl-chloride except a "naturally occurring" chemical is used to bond with the caffeine molecules. This chemical is ethyl-acetate, which is produced and extracted from decaying organic matter, usually sugar cane. Less than trace amounts of ethyl-acetate remain in the decaffeinated beans and it also is not considered a health hazard by our Food & Drug Administration. The wonders of modern marketing, but I guess if the chemical is natural, the product can be also. I didn't devise this, so don't shoot the messenger. I just want you to know that natural decaf doesn't grow that way naturally. Not yet, that is.

There is agricultural research under way in Hawaii to develop a caffeine-less coffee TREE, which, you guessed it, will produce not decaffeinated beans, but UNcaffeinated coffee beans...I'll have a "Kona Light" please.

We also carry other coffees that are decaffeinated using a water process, but NOT the Swiss Water Process, which is patented. The process is basically the same, but is done in Mexico and is also chemical-free; these are called "Royal Select" decafs.

"HAF-CAF" is not a green bean process, but rather a blending method to reduce the caffeine in a cup of coffee by 50% by blending a caffeinated coffee with a decaffeinated one. Simple logic tells you the percentage of caffeine is purely a function of the blend - make yourself a cup of "quarter-caf" anytime you like.

Whatever you try, experiment a bit and have fun; most of all Roast Your Own! Even decaf is good when it's fresh.