When people find out we carry two types of decaf — EA (ethyl acetate) and Swiss Water Process — the first question is usually which one is better. The honest answer is that they're different, not better or worse. They produce different cups. And depending on what you're looking for, you'll probably prefer one.

Here's how each method actually works, what it does to the bean, and how to decide which one to try first.

Ethyl Acetate (EA) Decaf

Ethyl acetate is a naturally-occurring compound found in fruit and sugarcane. The EA decaffeination process uses it as a solvent to selectively bond with and remove caffeine molecules from the green coffee bean. The beans are steamed, soaked in an EA solution, rinsed thoroughly, and then dried. What's left is a decaffeinated bean that retains much of its original complexity.

EA tends to preserve more of the bean's flavor character. The natural oils, the brightness, the nuanced fruit notes — they survive the process better than they do with other methods. That's why most specialty-focused roasters, including us, reach for EA-processed beans when they want a cup that tastes like the origin it came from.

Swiss Water Process (SWP)

Swiss Water Process uses no chemical solvents at all. Green beans are soaked in hot water that's been pre-saturated with soluble coffee compounds (everything except caffeine). Because the water is already saturated with those compounds, only the caffeine molecules migrate out. The beans are then dried and the water is filtered through activated carbon to remove the caffeine and used again.

It's a slower, more meticulous process. The result is a completely chemical-free decaf with a slightly softer, cleaner cup profile. You lose a little of the high-end brightness you get from EA, but you gain a certain kind of purity. Some people — especially those who drink decaf for health reasons or who are sensitive to any solvent residue — strongly prefer it.

"We love both equally and carry both always. The method is just the final layer — the bean still has to be worth drinking."

Which one should you try?

If you care most about flavor complexity and you're into specialty coffee, start with EA. If you're sensitive to solvents, prefer a chemical-free process, or want a very clean cup, go Swiss Water. If you just want to see the difference for yourself, order one of each and brew them back to back. That's the fastest way to know.

Either way, the method is only part of the story. Start with a bean that's worth drinking and roasted by someone who knows how decaf behaves under heat. That matters more than which method was used to remove the caffeine.