The Swiss Water process is an organic, 100% chemical-free option for decaffeination. It was discovered in the 1930’s in Schaffhausen, Switzerland, and is commercialised by the Swiss Water Decaffeinated Coffee Company Inc, founded in 1988. This method does not require the addition of chemicals, instead relying on a super saturated green coffee solution called Green Coffee Extract (GCE). To decaffeinate coffee, fresh GCE is introduced to a batch of green coffee. As the GCE is already saturated with all the water-soluble compounds found in green coffee, minus the caffeine, the matching molecules won’t diffuse out of the coffee beans, however the caffeine will. The flavour is retained in the beans while the caffeine is removed. I don’t usually drink decaffeinated anything, but I try everything we sell, and this is really, really good.