Decaffeinated coffee is less caffeine than traditional coffee, but it is not possible to completely remove caffeine from coffee beans, but the amount of caffeine amounts to 0.1% of the amount of caffeine before processing and decaffeination.
Caffeine can be withdrawn from coffee through chemical or mechanical processes, but there is a natural species of Ethiopian coffee, with so little caffeine that it is considered naturally decaffeinated coffee. This variety of coffee has 20 times less caffeine than conventional types of coffee, and is a great alternative for decaffeinated consumers, since this grain does not need to undergo any chemical process to withdraw caffeine. See the amount of caffeine in food.
Traditional coffee has an average content of 1% to 1.2% caffeine, while analyzes of coffee beans from Ethiopia revealed only 0.06% caffeine.
When decaffeinated is the best option
Decaffeinated coffee is a more suitable type for people who suffer from anxiety, heart arrhythmias, gastritis or hypertension, but pregnant or breastfeeding women may also prefer to take decaf in order not to let the baby get agitated, as caffeine may pass breast milk.
