Humans have consumed coffee for its stimulating effect for centuries. However, there is also a significant proportion of coffee lovers opting for decaffeinated options. To address those needs without sacrificing quality, we now have Swiss Water decaf coffees.
The patented Swiss Water process was developed in Switzerland in the 1930s. The process begins by creating a Green Coffee Extract (GCE) using fresh water containing soluble compounds within coffee (minus the caffeine). Green coffee beans are then soaked in the GCE for up to 10 hours, allowing the caffeine compounds to be transferred into the mixture until there is no more than 0.1% of caffeine content in the beans.
This decaf method preserves most of the coffee's inherent characteristics and is one of the safest ways of removing caffeine from green coffee beans, hence it is one of the most well-known decaffeination procedures in the world of coffee.
