The Swiss Water® Process is one of the world’s most respected methods for decaffeinating coffee while preserving flavour. First discovered in the 1930s in Schaffhausen, Switzerland, the process was later commercialised by the Swiss Water Decaffeinated Coffee Company in 1988.
Unlike traditional decaffeination techniques, the Swiss Water method uses no chemicals. Instead, it relies on a natural solution known as Green Coffee Extract (GCE).
Green coffee beans are immersed in this extract, which is already saturated with the water-soluble compounds found in coffee. Because the flavour compounds are already present in the solution, only the caffeine is removed from the beans, leaving the natural flavour profile intact.
The result is a clean, smooth decaffeinated coffee that retains the character and quality of the original beans.
