Swiss Water Process and Mountain Water process both use water and time, rather than harsh chemicals, to remove most of the caffeine in coffee beans to create decaf coffee. Now, the first time I heard someone mention the ‘Swiss Water Process’ and decaf coffee, I think I tilted my head to the side like a confused puppy seeing a firefly light up at night for the first time (yes, this is a very specific example because it happened in my backyard last night with our four-month old pup). Swiss cheese, sure that was a personal top three sandwich cheese, but this water process was uncharted for me; and given the questions we hear, I gather uncharted for many others as well.
The Swiss water process is simply using water, rather than harsh chemicals to help remove the caffeine from coffee beans to create decaf coffee. While the Swiss water process is more widely recognized, the Mountain water process works the same way.
So dear reader, pour yourself a mug and let’s dive into these waters and find out more about them.
What Is Decaf Coffee, Really?
Decaf coffee is made from coffee beans that have had at least 97% of their caffeine removed. But how that caffeine is removed matters—a lot. Like chemicals vs not chemicals.
In the past, some methods used chemical solvents like methylene chloride or ethyl acetate to strip caffeine. While approved as safe in regulated amounts, these methods leave behind a bad taste (literally and figuratively) for health-conscious consumers.
Enter two natural processes: the Swiss Water Process and the Mountain Water Process. These methods avoid harsh chemicals entirely and rely on water, time, temperature, and science.
What Is the Swiss Water Process?
Follow the geography on this one - the Swiss Water Process was developed in Switzerland in the 1930s and perfected in Canada in the 1980s. A well-traveled concept. It’s a 100% chemical-free method for decaffeinating coffee that uses water, temperature, and time to gently remove caffeine while preserving flavor.
How It Works:
- Green Coffee Extract (GCE): A batch of green (unroasted) coffee beans is soaked in hot water, which extracts the caffeine and flavor compounds.
- Separation: This water is then passed through activated carbon filters, which trap only the caffeine.
- Flavor Preservation: The remaining solution—now full of coffee’s flavor compounds but no caffeine—is used to soak a new batch of beans. Because this solution already has coffee solubles (minus caffeine), only the caffeine is drawn out of the new beans. The flavor stays intact. I was pleasantly surprised at the rich, full flavor of decaf made this way when I first tried it.
The above method typically takes 8-10 hours to complete.
What Is the Mountain Water Process?
The Mountain Water Process is very similar in principle to the Swiss Water Process but is done in Mexico, using glacier water from the highest mountain in Mexico—Pico de Orizaba.
The Steps:
- Bean Soaking: Beans are soaked in pure spring water to open their pores and begin the extraction.
- Caffeine Removal: Like the Swiss process, carbon filtration removes the caffeine while leaving behind flavor-rich water.
- Flavor Reintroduction: The beans are returned to a water solution filled with coffee solubles (but no caffeine), preserving flavor integrity.
While the technology is nearly the same, the Mountain Water Process is prized for its unique regional characteristics and the use of pristine, mineral-rich water. Both Swiss Water and Mountain Water produce a decaf coffee great for anytime sipping.
Why These Methods Are Better for You
1. No Chemical Solvents
Both the Swiss and Mountain Water Processes use only water and filtration—no solvents, no synthetic residues, no worries.
This means:
- No exposure to methylene chloride (linked to potential health risks at high levels).
- No chemical aftertaste.
- No trade-off between health and your favorite daily ritual.
2. Preserved Antioxidants
Coffee is one of the biggest sources of antioxidants in the Western diet. Many decaffeination methods damage or reduce these beneficial compounds.
But water-based methods preserve:
- Chlorogenic acid (linked to anti-inflammatory benefits)
- Hydroxycinnamic acids (may help fight oxidative stress)
The result? You still get the gut-friendly, cell-protective benefits of regular coffee—without the buzz. Wins all around.
Flavor Without Compromise
Let’s bust a myth: decaf doesn’t have to taste weak or watery.
That’s only true of poorly processed, low-grade beans. When you start with high-quality, Organic, Fairtrade beans and decaffeinate them naturally, you preserve:
- Roast complexity
- Regional flavor notes (like chocolate, fruit, spice)
- Mouthfeel and body
In fact, many of our customers can’t even tell they’re drinking decaf when sipping our Swiss or Mountain Water Process beans.
Final Sips: Swiss Water Process & Mountain Water Process
Decaf coffee has come a long way. No longer a bland, second-tier choice, Swiss and Mountain Water Process decafs are bold, ethical, and flavorful.
And they’re better for your health:
✅ No solvents
✅ Full of antioxidants
✅ Gentle on the body
✅ Still rich in flavor
At Philly Fairtrade, we proudly offer Swiss Water (Decaf Peru) and Mountain Water Process (Decaf Mexico) decaf because we believe coffee should be both delicious and clean.
