Wholesale Green Coffee

Decaf Green Coffee

Specialty decaf that doesn't compromise. Swiss Water Process decaffeination preserves the origin character your customers expect. Ethiopian decaf with real flavor—not the afterthought decaf used to be.

Swiss Water Process Ethiopian Origin Chemical-Free Origin Character Intact
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TL;DR for Roasters

Why specialty decaf matters

Your decaf customers are often your most loyal. They've chosen you specifically because they can't have caffeine—give them coffee worth drinking.

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Not an afterthought: Old-school decaf was commodity Brazilian stripped of flavor. Specialty decaf starts with quality green and preserves it.
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Swiss Water Process: Chemical-free decaffeination using only water. Removes caffeine, preserves flavor compounds.
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Ethiopian decaf: We start with specialty Ethiopian green—the complexity survives decaffeination.

Decaf at a glance

  • 1 Process: Swiss Water (chemical-free)
  • 2 Caffeine: 99.9% removed
  • 3 Origin: Ethiopian specialty green
  • 4 Flavor: Origin character preserved

We provide full spec sheets on every lot. Request samples →

The Process

How Swiss Water Process works

Swiss Water Process (SWP) uses only water to remove caffeine—no chemicals, no solvents. The process relies on diffusion: green coffee is soaked in water saturated with coffee solubles (but not caffeine), which draws out only the caffeine.

Because the water is already saturated with flavor compounds, those stay in the bean. The result is decaf that tastes like the coffee it started as—not a flat, characterless shadow.

SWP key facts

  • — Chemical-free: Only water used in decaffeination
  • — 99.9% caffeine removed: Meets EU and US standards
  • — Flavor preserved: Diffusion protects origin character
  • — Certified organic: Compatible with organic certification
  • — Kosher certified: SWP facility is kosher certified

Origin Matters

Why we start with Ethiopian green

Most decaf starts with commodity coffee—there's no point preserving flavor that wasn't there. We start with specialty Ethiopian green because the complexity survives decaffeination.

Starting quality matters

Swiss Water Process preserves what's in the bean—if you start with commodity coffee, you get commodity decaf. Starting with Ethiopian specialty means the floral notes and complexity survive.

The decaf your customers deserve

Decaf customers chose your shop because they care about coffee. Give them something worth drinking—not the flat, characterless decaf they're used to settling for.

Ethiopian decaf flavor

Berry Notes Mild Florals Balanced Body Clean Finish

The Ethiopian origin character comes through—just without the caffeine.

Roaster Tips

Roasting specialty decaf

Lower charge temp

Decaf is more porous than regular green. Start 10-20F lower to avoid scorching.

Gentler heat

Decaf develops faster. Reduce heat application to maintain control through first crack.

Watch for color

SWP decaf often looks darker than it roasts. Trust internal temperature over color.

Medium roast works

For SWP Ethiopian, medium roast often brings out the best balance of origin character and sweetness.

Fresh is key

Decaf stales faster than regular coffee. Smaller batch sizes and faster rotation.

Sample first

Every decaf roasts differently. Request samples and dial in your profile before committing.

Current Inventory

Decaf coffees in stock

Ready to taste specialty decaf?

Free samples—green or roasted. Give your decaf customers coffee worth drinking.

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