The 100% chemical free Swiss Water Process begins by soaking high quality green coffee beans in pure clean water to create what we call "flavor-charged water". This step occurs only once, and these orignial beans are then discarded. The flavor-charged water is then run through a carbon filter, which traps only the caffeine molecules in the carbon's pores.
Next the flavor-charged water, now decaffeinated, is circulated over the green coffee beans and the caffeine, not the flavor, naturally flows out of the beans - simple diffusion. Because the water is already saturated with flavor components, any possibly flavor crossover or removal that might occur is held to an absolute minimum. This is why the Swiss Water Process maintains coffee flavor and complexity so accurately, without adding foreign "process" flavors to the coffees.