The SWISS WATER® Process Explained

*soluble: susceptible of being dissolved in a fluid

1Percentages given are typical numbers and used for example only.Actual percentages may slightly vary from bean to bean.

A Typical Bean1 after Decaffeination

Once thedecaffeinated beans areremoved from the GCE,they are then dried, baggedand shipped – ready to beroasted by premium anddiscriminating roasters.

We use a diffusion process that allows the gentledisplacement of caffeine from green coffee. Greenbeans are soaked inGreen Coffee Extract(GCE), which is purewater saturated withsoluble solids fromgreen coffee.

First step in SWISS WATER®

Process Decaffeination

Soluble* FlavorComponents 24%

Caffeine* 0.04%

InsolubleComponents 76%

Soluble* FlavorComponents 26%

Caffeine* 1.20%

InsolubleComponents 74%

The SWISS WATER® Process is a taste-driven, 100% chemical free, purewater decaffeination process that delivers to today’s consumerexpectations. It is used by premium roasters and retailers and demandedby discerning decaf drinkers. Here is a brief description of the process.

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Green bean compositionA typical green coffee bean1 iscomposed of:

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With time and temperature, the caffeinemigrates out of the green beans into theGCE. This water is filtered, capturing andextracting the caffeine molecules. The flavorand body of the coffee is protected byclosely monitoring the solids, caffeine levels,and moisture in the coffee. The processtakes approximately 10 hours resulting ingreen beans that are 99.9% caffeine-free.