The Swiss Water Process (SWP)
This method was originally pioneered in Switzerland in the 1930s. Green Coffee Extract (GCE) is water soluble and allows for the caffeine molecules to transfer from the green coffee to the GCE from the surrounding gradient pressures. Once the GCE has contains most of the caffeine, it is then seeped into carbon absorbers which remove the caffeine molecule from the GCE. The GCE is then used again to take out the caffeine contents from the green bean and the process is repeated until 97% or more of the caffeine is removed.
Peru (Decaf) Organic
Region: El Palto
Altitude: 1,300-1,800 m.a.s.l.
Cultivar: Caturra, Typica, Catimor
Notes: Dutch cocoa, Dark chocolate torte, Anise, and Pumpernickel
Certification: Organic/Fair Trade