Why Wimp uses Swiss Water & Mountain Water decaffeination

Why Wimp uses Swiss Water & Mountain Water decaffeination

People drink decaf for all kinds of reasons—better sleep, less anxiety, doctor’s orders, or just personal preference. But how exactly does caffeine leave the bean? That’s where things get interesting.

Decaffeination has come a long way. Today, there are a handful of methods for removing caffeine. Some use naturally derived solvents from sugarcane fermentation (Ethyl Acetate or EA), others use carbon dioxide (CO₂), and then there are the water-based processes—Swiss Water and Mountain Water.

This article dives into the two main water-based methods, how they work, why some people swear by them, and what they mean for the flavor in your cup. Because obviously, that’s why we’re here—better decaf.

The Swiss Water process: caffeine removal meets precision

The Swiss Water Process was developed in Switzerland in the 1930s (hence the name), but today, it’s carried out in Canada. It's a chemical-free, highly controlled method that removes caffeine using only water, time, and some serious coffee science.

The Mountain Water process: high-altitude decaffeination

Mountain Water decaf is similar to Swiss Water but is done in Mexico, using pristine spring water from the Pico de Orizaba mountain. The key difference? The water source itself, which contains minerals that can subtly affect flavor—but in all the best ways.

How water processing works

Regardless of whether it’s Swiss Water or Mountain Water, the core process is the same:

  1. Soaking – Green coffee beans are soaked in hot water to extract caffeine and flavor compounds.
  2. Filtration – The water, now full of both caffeine and flavor compounds, passes through a carbon filter that removes only the caffeine.
  3. Reinfusion – The now-decaffeinated, flavor-saturated water (called Green Coffee Extract) is used to soak a new batch of beans, allowing caffeine to be removed without stripping away flavor.
  4. Drying & roasting – The beans are dried, then sent off for roasting—ready for a smooth, rich cup of decaf.

Learn more about how water processing works from this incredibly detailed video from the wonderful James Hoffman.

Sustainability of water-based decaf

Decaffeination takes resources—water, energy, and time. But compared to other methods, water processing is incredibly efficient.

  • Swiss Water uses a closed-loop filtration system, meaning the same Green Coffee Extract is used repeatedly to minimize waste.
  • Mountain Water relies on naturally flowing spring water, reducing the need for artificial processing.

At Wimp, sustainability isn’t just a buzzword. Earth is home, and we’re always looking for smart ways to take care of it. That’s why we use Swiss Water processing for our Kahlo roast—and likely more roasts in the future.

Flavor profiles: water processing vs. other methods

Water-processed decaf tends to have a rich, full-bodied profile, making it especially suited for darker roasts with nutty and chocolatey notes. It’s known for its clean finish, avoiding the occasional “stripped” taste found in some chemically decaffeinated coffees.

How does it compare to other methods?

  • EA Sugarcane processing – Retains more of a coffee’s bright acidity and fruitiness, making it a favorite for lighter roasts.
  • CO₂ processing – Keeps more of the bean’s original flavor but is expensive and less common in specialty coffee.

Swiss Water and Mountain Water preserve coffee’s natural flavors exceptionally well, making them excellent choices for those who want smooth, balanced, and chemical-free decaf.

Why choose water-based decaffeination?

Let’s clear something up: not all “chemical” decaffeination is bad. Even water is a chemical—its proper name is dihydrogen monoxide (H₂O). The key isn’t avoiding chemicals; it’s being smart and discerning about which ones we use.

Ethyl Acetate (EA) decaf is often labeled “naturally decaffeinated” because EA is found in fruits like bananas and apples. It’s non-toxic and widely used in specialty coffee.

The real concern is methylene chloride, a chemical used in some commercial decaf processes. While still FDA-approved in the U.S., it’s banned in the European Union and other countries due to potential health risks. Studies have examined its effects, particularly with long-term exposure.

Choosing a water-based or EA decaf eliminates this concern entirely.

💡 Reminder: Water-based decaf isn’t “cleaner” than EA decaf—it’s just different. Both are non-toxic, and the choice comes down to flavor and philosophy.

Frequently asked questions

How much caffeine is left in water-processed decaf?
Water-processed decaf removes 99.9% of caffeine, meaning a cup of Swiss Water or Mountain Water decaf has only a trace amount—usually 2-5 mg per cup, compared to 95 mg in a standard cup of coffee.

Is Swiss Water or Mountain Water cleaner than EA Sugarcane decaf?
Nope! Both methods are free of harmful chemicals. The difference is water-only vs. naturally derived solvents—a matter of personal preference, not safety.

How much does decaffeination add to the cost of coffee?
Decaffeination isn’t cheap. It adds about $1 to $2 per pound to the cost of green coffee. Water processing, in particular, requires advanced filtration systems and careful quality control, making it one of the more expensive methods.

Where are water decaf plants located?
The Swiss Water Decaf is in Vancouver, Canada, and the Mountain Water Decaf is in Córdoba, Mexico. These plants receive green coffee beans from around the world, decaffeinate them, and then send them to roasters (like us) to be transformed into the coffee you drink.

Got more questions?
If you have more, drop us a line. We’re happy to nerd out about decaf anytime.

Where to learn more

Want to dive deeper? Check out these resources:

And if you want to taste what we’re talking about, check out our Kahlo roast—Swiss Water decaf, rich and smooth, no compromises.

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