Mayan Deca

How does the Swiss Water process work?

In short, the process begins with a special water, called GCE (Green Coffee Extract). GCE is a solution created by infusing coffee in water at high temperatures and then passing it through carbon filters to remove only the caffeine.    The green beans to be decaffeinated are infused in the GCE; since the solution is saturated with everything except caffeine, osmotic equilibrium causes only the caffeine to migrate from the beans into the water. The aromas and the flavours remain in the beans because the GCE cannot dissolve any more of them. After the process is completed, the water is passed through carbon filters to remove the caffeine and is then recycled.

No solvents, 99,9% caffeine-free, more of the coffee’s original flavour preserved.