Water decaf

Coffee that is decaffeinated non-chemically, using hot water and filters to coax the caffeine out of the coffee’s pores (also known as Swiss or Mountain water method). The first batches of green coffee beans are soaked in hot water, extracting both caffeine and flavor compounds. These beans are discarded, and the water is filtered through carbon to remove only the caffeine, creating a saturated “Green Coffee Extract” (GCE). Then fresh green coffee beans are submerged in this flavor-charged GCE. Because the GCE already contains all the soluble flavor components, only the caffeine diffuses out of the new beans into the water. This caffeine-rich water is continuously passed through activated carbon filters to remove the caffeine, allowing the water to be reused. Finally, the now-decaf beans are dried.