The Swiss Water Process is a safe, chemical-free method that removes the caffeine from green coffee beans via water and osmosis. The Swiss Water Method was pioneered in Switzerland in 1933 and developed commercially as a means for decaffeination in the late 1970s. The process takes around 8-10 hours to complete and is used almost exclusively for organic coffee. Coffees decaffeinated using this process are more flavorful than coffees that have been decaffeinated by other means. Like other decaffeination methods, Swiss Water process can leave behind traces of caffeine, about 2-3%. Regular audits are conducted to ensure caffeine levels are trace.
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