Swiss Water Process Coffee

by Matthew Kellso March 30, 2014

Years ago, I thought I knew decaf.  I knew that it was made with chemicals that I was happier staying in the dark on the details.  I knew that it was a crappy version of coffee.  I agreed with David Letterman when he said, "Decaf coffee, it's just useless warm brown water."

Then I started Sagebrush Coffee and researched decafs I could offer that would hold to the standards that we have for our regular coffees.  That's when I learned about SWP coffee and all of what I  knew  about decaf was entirely wrong.  SWP coffee uses water and not chemicals, so the flavor profile stays completely intact and sometimes improves.

But here's the best part, the US standard for Decaffeination is 97% of the caffeine needs to be removed.  The Swiss Water process gently removes the caffeine until the coffee beans are 99.9% caffeine-free while maintaining the bean’s distinctive origin and flavor characteristics.  If you see a decaf coffee at Sagebrush Coffee, rest assured that it's always SWP decaf coffee.
Matthew Kellso
Matthew Kellso


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