What is used in the Natural Decaffeination Process?

The correct choice for the Natural Decaffeination Process is the combination of carbon dioxide and ultrapure water. This method is regarded as a more natural approach compared to other decaffeination processes, as it utilizes naturally occurring substances to extract caffeine from the coffee beans.

In this process, coffee beans are first steamed to open their pores, allowing the carbon dioxide to effectively penetrate the beans. The ultrapure water hydrates the beans, enabling the carbon dioxide to attach to the caffeine molecules. The use of carbon dioxide is significant because it functions in a supercritical state, which allows it to selectively extract caffeine while preserving the flavor compounds within the beans. This results in a decaffeinated coffee that retains much of the original taste and aroma.

This method aligns with the natural decaffeination goal, as it minimizes the use of synthetic chemicals, making it a preferred choice for those who prioritize natural food processes.