Which method of decaffeination does Mountain Mudd use?

Our roaster uses the SWISS WATER® Process, which is a taste-driven, 100% chemical free decaffeination process that delivers coffee that is 99.9% caffeine-free while protecting the unique origin characteristics and flavor. Most other processes use chemical solvents, like Methylene Chloride or Ethyl Acetate to decaffeinate coffee beans. SWISS WATER® Process uses a diffusion process which allows the gentle displacement of caffeine from green coffee. Green beans are soaked in our Green Coffee Extract (GCE) which is pure water saturated with soluble solids from green coffee.  With time and temperature, the caffeine migrates out of the green beans into the Green Coffee Extract (GCE). The water is filtered, capturing and extracting the caffeine molecules. The flavor and body of the coffee is protected by closely monitoring the solids, caffeine levels and moisture in the coffee. The process takes approximately 10 hours resulting in green beans that are 99.9% caffeine-free. Once the decaffeinated beans are removed from the GCE, they are then dried, finished, bagged and shipped - ready to be roasted by premium and discriminating roasters.

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Posted in: Coffee FAQs