The Swiss Water method was developed by our friends at Swiss Water in Burnaby, BC. Although their exact process is proprietary, the general principle of Swiss Water decaffeination is that the green coffee is passed through water that is saturated in coffee flavour compounds and oils extracted from the same batch of green coffee. The green coffee is soaked in this saturated solution and the caffeine is extracted (through temperature and time) until 99.9% of the original caffeine content has been eliminated. The key to this method is the saturated solution because if plain water was used, the flavour compounds and oils would be extracted along with the caffeine, leaving tasteless decaffeinated green coffee.