Café Descafeinado al Agua

What changes when the process matters

Most decaf coffees on the market use chemical solvents to extract the caffeine. Effective, yes, but the process also strips away some of the beans’ aromas and structure. The result in the cup is often predictable: flat, with little body, easily recognized as “the after-dinner coffee.”

This one is different. The Swiss Water process removes caffeine through osmosis, using only water and a green coffee extract. The beans are rehydrated and soaked in that extract for 8 to 10 hours, until the caffeine migrates from the beans into the water due to the concentration difference, without affecting the essential oils or aromatic precursors. The final caffeine content is less than 0.1%.

The result is a decaf that behaves like real coffee: it can be prepared as espresso, in a moka pot, as drip coffee, or in a French press, and performs consistently with every method. Cafés El Criollo’s natural roast for the blend enhances its roundness, helping the beans’ sugars develop and bringing out sweet notes over bitter ones.

Technical specifications