In the Swiss Water Process, green coffee beans are washed and hydrated in purified water. Caffeine and flavor compounds migrate out of the coffee into the water. The caffeine is removed from the water using carbon filters, and what is left is a solution of green coffee extract (GCE). Another batch of coffee is mixed into the GCE, and the caffeine migrates out into the GCE, but all of the flavor is left because the GCE is already full. Caffeine is once again trapped in carbon filters and separated from the GCE, and then the process repeats itself. And — voila — you have decaffeinated coffee!
Since fresh coffee always tastes better—and freshness is even more important in decaffeinated coffee—we always decaffeinate in small, frequent batches throughout the year to maintain the highest quality imaginable. All this effort, along with our commitment to high quality and natural processes, means that our decafs are a little more expensive, but they’re worth it.
We strive to make our decaf coffees are just as enjoyable as caffeinated coffee. Especially because decaf drinkers, more than anyone, are drinking coffee for its flavor. Try one of our decaf coffees, and we know you’ll love it. After all, decaf is for coffee lovers!
