DECAF VAGABOND BLEND

About Swiss Water Process: At present, there is no such thing as a genetically decaffeinated coffee, which means that decaf coffee needs to be created by physically removing the caffeine from green coffee seeds. Most of today’s decaf processing methods are sophisticated and thorough and can remove 99 percent of the caffeine naturally present in coffee.

This water-processed decaf is done in a facility in Mexico called Descamex. In order to remove the caffeine in this process, green coffee is soaked in a water solution, which removes both the caffeine as well as other solubles in the coffee (flavor compounds, for instance). The water is removed from the seeds and run through a special filter that captures caffeine molecules and allows them to be strained from the solution. The solution—now containing flavor compounds but no caffeine—is then reintroduced to the green coffee seeds, which reabsorb the soluble materials. The coffee is then dried once more, and prepared for reexport.