Green coffee is first conveyed through a set of cleaners to remove the silver skin and dust from the coffee. The beans are then moisturized using steam and ultra-pure water. After the moisturizing step, the beans are transferred to an extraction vessel, where the beans make contact with natural carbon dioxide and ultra-pure water to remove the caffeine. At over 3500 psig, the fluid moves through the bed of wet beans, removing only the caffeine from the coffee. After a preset amount of extraction time, the beans are discharged from the extraction vessel to the dryers, where they are gently dried and then cooled.

The caffeine-laden CO2/ultra-pure water mixture is then sent to a depressurizing chamber where by reducing the pressure the caffeine drops out of the mixture. The CO2 is recovered and reused in the process. Caffeine is recovered by concentrating the ultra-pure water containing the caffeine, and the vapor is condensed and sent through a reverse osmosis (RO) membrane filtration to be reused in the process. The result is naturally decaffeinated coffee boasting full, natural flavor and aroma with no lingering residue from chemical solvents.