Dark Roast Decaf (Swiss Water Process)

The process uses water, temperature, time, green coffee extract, and carbon filtration to remove caffeine rather than adding chlorinated solvents or esters. It is intended to preserve more of the coffee's original flavor while producing a dark roast profile. [Swiss Water process](https://www.swisswater.com/pages/coffee-decaffeination-process)

No decaffeination process removes every molecule of caffeine, but Swiss Water describes its coffee as approximately 99.9 percent caffeine-free. The final amount also depends on the serving and brewing method. [Swiss Water decaf information](https://www.swisswater.com/blogs/sw/5-myths-about-decaf-coffee-busted)

The item is specifically described as clean and designed to minimize muddy or vegetal decaf notes. Dark roasting still brings deeper roast flavors such as cocoa, toast, or bitterness, so the final cup will depend on the beans and brew method.

Drip coffee, French press, moka pot, and espresso can all work because dark-roasted beans usually extract readily. Use a shorter brew or slightly cooler water if the cup tastes overly bitter, since the decaf process does not remove the effects of dark roasting.