Swiss Water Decaf

The Swiss Water Process was specifically developed to remove caffeine without contaminating the coffee beans. While many decaffeination methods rely on chemical solvents to extract caffeine, this process uses only water, temperature, and time. It works through natural solubility and osmosis, allowing caffeine to be removed while preserving the coffee’s original flavour compounds.

Interestingly, the process uses something called Green Coffee Extract (GCE) to draw out the caffeine. This extract is made from green coffee beans and already contains all the soluble flavour components—except caffeine. When fresh green coffee beans are introduced, the caffeine naturally moves from the beans into the GCE, almost like a magnet, due to the difference in concentration.