For reasons hard to fathom, Peruvian coffee lends itself exceptionally well to the Swiss water process. This process relies on the elements of water, temperature and time, and the resulting yield is 99.9% caffeine free. Beans are first cleaned and hydrated with pure, local water to prepare them for caffeine removal. Green coffee extract (GCE) is then introduced to the beans – caffeine ventures out of the beans and into the GCE on its own. With time and temperature monitoring, and a continuous flow of fresh GCE, the decaffeination process is completed.