Carefully Decaffeinated
We rely on modern, gentle decaffeination methods. The caffeine is removed from the coffee in a completely natural way - preserving the aroma, structure, oils and sweetness of the coffee beans.
In the Sugarcane process (also known as the EA method), ethyl acetate, a naturally occurring substance from sugar cane, is used to gently remove the caffeine.
The Swiss Water Process is based on the use of pure spring water from the mountains. A slow, precise diffusion process removes the caffeine without chemicals – using only water, temperature, and time.