Sleep Well DECAF

CAPAL Cooperativa Agroindustrial entered the international coffee sector in 2024 starting its exports to Europe and Asia where thery exported 72 containers. They work primarily in three areas across Parana & Sao Paulo State and they acquires a storage facility & mill on.

These coffees are cultivated by approximately 300 farming families who are part of the cooperative, ensuring traceability, consistent quality, and adherence to ABIC-certified standards. CAPAL’s coffee operations span several municipalities in Paraná and São Paulo, where the unique climate and altitude contribute to the distinct flavor profiles of its beans.

The farms range from 5ha to 100Ha in size and grow the traditional varieties such as Mundo Novo, Bourbon, Catuai, Acaia and caturra. They process mainly natural coffees in the traditional way of picking, separating and drying on patios for between 7-10 days.

Since 2022, the cooperative has implemented the Programa Capal de Gestão Rural (PCGR), a structured sustainability program that involves annual audits of member farms. Through this program, each producer begins with a diagnostic visit to their property. Farms are assessed across 117 criteria—from soil and water management to biodiversity, emissions, and social practices.

Process – Sparkling Water Decaf
This method was first discovered by scientist Kurt Zosel at the Max Planck Institute for Coal Research in 1967 while exploring new ways to separate mixtures of substances. In 1988, the German company CR3 developed the process for coffee decaffeination. It uses natural carbon dioxide (sourced from prehistoric underground deposits) combined with water under sub-critical conditions, creating a highly effective solvent for caffeine extraction.

This gentle, natural, and organically certified process preserves the coffee’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. The now caffeine-free water is recirculated for another extraction cycle.

Repetition: This cycle continues until the desired residual caffeine level is achieved.

Drying: Once complete, the beans are dried back to their original moisture content and are ready for roasting.

Benefits of the Sparkling Water Process
The caffeine extraction agent is entirely natural, making the process organically certifiable and free of harmful chemicals.

CO₂ selectively removes caffeine without affecting carbohydrates, proteins, or aromatic compounds—preserving the coffee’s full flavour and aroma.

The cellular structure of the green and roasted beans remains unchanged, which is ideal for maintaining quality in specialty coffees.

All by-products are 100% natural and recyclable, ensuring an environmentally sustainable process.