The Surprisingly Good Swiss Water Decaf BlendDecaf

Sweet, rich, chocolatey and full-bodied with all the flavour you want from coffee, just without the caffeine.

Sweet red apple, dark chocolate and a hint of cinnamon. It's hard to believe there’s no caffeine in sight.

100% chemical-free Swiss Water Process Organic Peruvian coffee.

Our current decaf option is a Swiss Water Process Peru Organic coffee.

Most Peruvian farmers handle their own coffee processing. Pulping, fermenting, and drying it using the traditional fully washed method. That usually means cherries laid out on tarps or rooftops, but things are changing. More co-ops are stepping in with shared drying stations, raised beds, and greenhouse setups that help dial in quality. And as specialty coffee demand grows, farmers are adopting those methods themselves, turning home-grown into home-barista worthy.

Once dry, coffees head to the co-op in parchment, then heads for decaffeination at the Swiss Water Processing facility. The Swiss Water Decaf process removes caffeine using nothing but water, temperature and time. No chemicals, no shortcuts. It starts with soaking green coffee beans in clean water to extract caffeine, then passing that water through a carbon filter to remove just the caffeine. This creates a saturated "flavour-charged" solution that is then used to decaffeinate the next batch of beans, so flavour compounds stay put while caffeine gets drawn out.

The benefit is that you keep the character of the coffee mostly intact. Origin notes, sweetness, body, all preserved without compromise. It is especially ideal for high-quality specialty beans where taste matters.

We use both water processed coffee, and sugarcane processed decaf. It depends on what's tasting best at the time. Check out the product page for the current origin info for our decaf!

Decaf coffee can be processed using either chemical or chemical-free methods. While some methods use solvents like methylene chloride or ethyl acetate to remove caffeine, others, like the Swiss Water Process and CO2 method, are entirely natural and free of added chemicals.

We only use Swiss Water, Mountain Water or Sugarcane processed decaf coffee.

The Swiss Water Process is a chemical-free method of decaffeinating coffee that uses only water, temperature, and time to gently remove caffeine while preserving the coffee’s flavor compounds. This process involves soaking green coffee beans in a caffeine-free green coffee extract (GCE), allowing the caffeine to diffuse out while keeping the essential oils and flavours intact.

Sugarcane process coffee, also known as ethyl acetate (EA) decaf, uses a natural solvent derived from fermented sugarcane to remove caffeine. This method retains the coffee’s natural sweetness and flavor while avoiding harsh chemicals.

Mountain Water Process coffee is a chemical-free decaffeination method that uses pure water from Mexico’s Pico de Orizaba mountain to remove caffeine while preserving flavor compounds. This process relies on water saturation, temperature control, and carbon filtration to gently extract caffeine without compromising the coffee’s taste.

Basically the same as Swiss Water Process, but not Swiss.. you know?

Water-processed decaf coffee, like the Swiss Water Process, uses only water to remove caffeine while preserving flavor. In contrast, the sugarcane process (or ethyl acetate process) uses a natural solvent derived from fermented sugarcane to gently extract caffeine, often resulting in a slightly sweeter flavor.