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.
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.
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
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.