The Short Answer: Swiss Water and Mountain Water Decaf are nearly identical methods of decaffeinating green coffee beans.
This is a similar story to Champagne which can only be called such if it was cultivated in the Champagne region of France. Swiss Water® and Mountain Water Process is geography based and utilizes specific proprietary techniques. Swiss Water® Process takes place in British Columbia, Canada, and uses a proprietary Green Coffee Extract (GCE) to soak beans. Mountain Water Process happens in Veracruz, Mexico, using glacial water from the Pico de Orizaba mountain. Both are 100% chemical-free methods that rely on osmosis, temperature, and time to remove caffeine while preserving the coffee's original flavor notes.
Why does chemical-free decaf matter?
Most conventional decaf coffee is made using chemical solvents like methylene chloride or ethyl acetate. While these chemicals are rinsed off, the process often strips away the natural oils and distinct flavor profiles that make specialty coffee taste good.
At Larry’s, we believe if you are going to the trouble of sourcing 100% Organic, Fair Trade, Shade-Grown beans, you should treat them with the highest care. That’s why we exclusively roast beans decaffeinated using water processes. It keeps the "organic" promise intact and ensures your get a cup of coffee that tastes amazing!
Our decaf customers often thank us for providing delicious coffee that holds up to regular as well as a variety of options. We have a light, medium and two dark roasts to choose from! Some people drink decaf for health reasons others because they want a late day cup, no matter the reason we want you to have an option that tastes delicious!
What is the Swiss Water® Process?
The Swiss Water® Process is the most recognized brand name in chemical-free decaffeination. Based in Vancouver, Canada, this method is famous for being rigorously monitored and science-forward.
How it works:
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Green Coffee Extract (GCE): They create a solution saturated with water-soluble coffee solids but no caffeine.
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Osmosis: When green coffee beans are soaked in this GCE, the caffeine (which wants to find balance) migrates out of the beans and into the liquid.
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Flavor Retention: Because the GCE is already full of flavor compounds, the flavor stays in the bean rather than washing away.
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The Result: A bean that is 99.9% caffeine-free and still tastes like the origin it came from.
What is the Mountain Water Process?
The Mountain Water Process is the close cousin to the Swiss method, taking place at the Descamex facility in Veracruz, Mexico. For coffees grown in Latin America, this method often reduces the carbon footprint since the beans don't have to travel all the way to Canada and back.
How it works:
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Glacial Water: The process uses clear, pure water sourced from the glaciers of the Pico de Orizaba mountain (the highest peak in Mexico).
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Steaming & Pressure: The beans are steamed to open their pores.
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Filtration: The water flows through the beans, extracting caffeine, which is then filtered out using activated charcoal.
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The Result: A smooth, chemical-free bean that retains its organic certification and typically holds onto a rich, full body.
Swiss Water vs. Mountain Water: Is there a taste difference?
Honestly? The difference is subtle. If you put them head-to-head on a cupping table, even pros might have trouble distinguishing the method solely by taste.
Here is the breakdown of how they compare:
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Flavor Clarity: Swiss Water® is often praised for slightly higher acidity and brightness retention.
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Body: Mountain Water beans often retain a heavy, syrupy body that works great for darker roasts and espresso.
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Sustainability: Both are eco-friendly, but the choice often comes down to logistics. If we’re buying Mexican or Peruvian beans, sending them to the Mountain Water facility in Veracruz often makes more logistical sense.
The real secret to good decaf is not just in the processing, the roast matters too.
Decaf beans are more delicate having gone through the water processing and can roast faster than regular. They need to be roasted carefully so as not to over roast and get that burnt charcoal taste.
We are roasting in small batches here at our roastery in Raleigh, where we caramelize the sugars without scorching them. This is why our decaf actually has depth, sweetness, and complexity.
[Try Larry's Decaf Twilight Blend]
Is water-process decaf safe for pregnancy or sensitivity?
Everybody is different and we suggest that you consult your doctor. The mountain water process and organic integrity of the beans all the way through the process ensure it is a great choice for folks that are health conscious and sensitive to caffeine.
Safety benefits include:
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100% Chemical Free: No methylene chloride or ethyl acetate.
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Organic Integrity: Both processes are certified for use with Organic beans (which is all we buy).
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Low Caffeine: Both methods remove at least 99.9% of caffeine.
Frequently Asked Questions
- Does water process decaf have caffeine? Trace amounts only. Both Swiss Water® and Mountain Water Process remove 99.9% of the caffeine. A standard cup might have 2–5mg of caffeine, compared to 95mg+ in a regular cup.
- Why is Mountain Water and Swiss Water® decaf more expensive? This process is an extra step longer, the beans have to be shipped to the water processing facility and taken through this process. Plus, you are paying for the quality of the green bean itself, since we don't mask bad flavor with chemicals, we have to start with high-quality, Organic beans.
- Which decaf method is best for acid reflux? Water-process decafs are generally better for stomachs. The roasting process at Larry’s also helps; our slow roast tends to be lower in acidity than "flash roasted" commercial coffees, making it smoother on digestion.
- Can I compost water process decaf grounds? Absolutely. Since there are no synthetic chemical residues, Larry’s decaf grounds are perfect for your garden or compost pile.