The Swiss water process, used only for decaffeinated coffee, is an ecological method that is carried out without using chemical products, only water. In this way, all the organoleptic (sensory) properties of the coffee bean are preserved. It consists of four stages and lasts between 8 and 10 hours, achieving an extraction of 99.9% of the caffeine from the coffee.

• Soaking: The beans are immersed in water to prepare the green coffee for the caffeine extraction process.
• Extraction: The beans are immersed in a green coffee extract, which is water saturated with soluble coffee components, except for caffeine. This allows only the caffeine molecules to migrate from the bean to the extract, keeping the rest of the properties intact.
• Filtering: Once the green coffee extract is saturated with caffeine and 99.9% decaffeination is achieved, the extract passes through carbon filters that retain the caffeine and prepare the extract for reuse.
• Drying/Roasting: the beans are dried and roasted.