The Swiss water process is an organic, 100% chemical-free option for decaffeination. It was discovered in the 1930s in Schaffhausen, Switzerland. This decaffeination process gently and naturally removes caffeine without affecting the proteins and carbohydrates which give this coffee its caramel sweetness and exotic fruit notes once roasted.
This method does not require the addition of chemicals, instead relying on a super-saturated green coffee solution called Green Coffee Extract (GCE). To decaffeinate coffee, fresh GCE is introduced to a batch of green coffee. As the GCE is already saturated with all the water-soluble compounds found in green coffee, minus the caffeine, the matching molecules won’t diffuse out of the coffee beans – but the caffeine will. The flavour is retained in the beans while the caffeine is removed.
Thanks to some scientific smarts and creativity, it’s possible to have decaf coffee that tastes the same, just without the caffeine!