The Swiss Water Process*
To extract caffeine without the use of chemicals, our green beans go through a gentle yet efficient process known as a Swiss Water Process. First, beans are soaked in hot water. The water softens the beans and absorbs their flavor and caffeine, much like a regular cup of coffee. The beans are then discarded and the flavored water is passed through a carbon filter, which sifts out the caffeine. The final step is soaking fresh green beans in the filtered flavored water. The warm water absorbs the caffeine from the new batch of beans but since the beans are soaking in caffeine-free coffee flavored water, they do not lose their flavor. A Swiss Water process removes 97% of the beans' caffeine, meeting the industry standard without compromised taste or the use of harsh chemicals.
Coffee and Caffeine Content
People often think that the darker the roast the more caffeine it contains. This is a misnomer. Actually, it is just the reverse. The lighter the roast ( due to shorter roasting time ) the more caffeine in the coffee. Longer roasting times in darker brews, will burn off more caffeine.