The Swiss Water Process relies on caffeine solubility and osmosis. Green coffee beans are soaked in hot water to dissolve the caffeine. The water is then passed through a charcoal filter in order to retain the caffeine but let through sugar, oils & other chemical elements. The infused water is used to soak the next batch of green beans. Since the infused water already contains the other elements of flavour, those substances won’t dissolve from the beans and just the caffeine is removed.
It gently removes the caffeine until the coffee beans are 99.9% caffeine-free, while maintaining the bean’s distinctive origin and flavour characteristics.
SCA Score: 83
Altitude: 1,070-1200 metres above sea level