The Swiss Water Process is a chemical-free decaffeination method that uses only water, temperature, and time to remove caffeine from green coffee beans. It's a cleaner, healthier alternative to traditional decaffeination methods that use chemical solvents. Chemical solvents is process that the mass majority of decaf coffee uses to remove caffeine. Swiss Water technique maintains polyphenols and natural coffee nutrients with out adding unnecessary chemicals.

Here's a quick step-by-step breakdown of the process:

Soaking in Water: Green coffee beans are first soaked in hot water to open their pores and allow for caffeine extraction. 

Green Coffee Extract (GCE): A solution containing the water-soluble components of green coffee (except caffeine) is created by soaking a batch of green beans in hot water and filtering it through a carbon filter. This GCE is then used in the decaffeination process. 

Caffeine Extraction: The freshly decaffeinated green coffee beans are immersed in the GCE. Due to the difference in caffeine concentration between the GCE (low caffeine) and the green coffee beans (high caffeine), caffeine molecules are drawn out of the beans and into the GCE. 

Filtration and Regeneration: The GCE, now containing the extracted caffeine, is passed through a series of carbon filters to trap the caffeine. The carbon filters are then regenerated and cleaned to remove the caffeine, allowing them to be reused. 

Drying and Roasting: Once the beans are decaffeinated and fully dried and ready to be roasted. 

The Swiss Water Process is known for preserving the original flavor and characteristics of the coffee, as it only removes caffeine and doesn't introduce any chemical residues. The result is a decaf coffee that tastes like the more like the original, non-decaffeinated version.

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