If you've ever faced that late afternoon craving for coffee but worried about caffeine keeping you up all night, you've likely considered decaf. But not all decaffeination processes are created equal. Many methods use chemical solvents that can leave residues and strip away coffee's delicate flavors. That's why at Redeemare Coffee, we chose the Swiss Water Process for our signature decaf blend, Charlie's No-Jolt Joe.

It starts with a batch of green coffee beans soaked in hot water, which draws out the caffeine along with the coffee's flavorful compounds. This water, now saturated with coffee solids, is passed through a specialized carbon filter. The filter is calibrated to trap only the larger caffeine molecules while allowing the smaller flavor compounds to pass through. The result is what's called Green Coffee Extract (GCE) – water that is flavor-rich but caffeine-free.

This GCE is then used to soak a new batch of green beans. Because the water is already saturated with coffee flavors, only the caffeine migrates from the beans into the water through osmosis, leaving the precious taste components intact. The process is repeated until over 99.9% of the caffeine is removed. The beans are then dried and ready for roasting. It's a natural, clean, and remarkably effective method that protects the bean's inherent character.

Our blend features the same high-quality, ethically sourced beans we use in our regular offerings. The process ensures you get the full, rich notes of chocolate, nut, and caramel that define our roast profile, without the chemical aftertaste found in many solvent-based decafs.