SWD Colombia La Leona

For the honey process, cherries are pulped and then dried on raised beds with the remaining mucilage.

To prepare the beans for caffeine removal at Swiss Water, beans are cleaned and hydrated with pure water.

Beans are then introduced to an internally developed Green Coffee Extract (GCE), and caffeine removal begins.

Caffeine ventures away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium.

The GCE flows through carbon filters until all the caffeine is trapped and separated from the GCE, which is refreshed so that it can be used again and again to remove more caffeine.

The process is monitored for around 10 hours and caffeine levels checked as well as time, and gauge temperature controls, until the coffee is 99.9% caffeine free.