Two methods under one mission: preserving flavor, protecting integrity, and honoring life in every cup. At Seven Weeks Coffee, every cup tells a story of life, stewardship, and care. This is still true even when that cup happens to be decaf.

Decaf is often frowned upon among the coffee experts due to how the decaf process compromises the taste and sometimes quality of coffee. But here, we don’t. Decaf still has an important place for its ability to provide the comfort of coffee without the caffeine, and at Seven Weeks Coffee we make with the same moral and sensory integrity that guides everything we do.

Part of the difficulty in making quality decaf is the fact that coffee beans are highly sensitive and absorb the flavors around them, so when exposed to chemical treatments, well… that’s the flavor they absorb. Removing caffeine is not just a technical choice and challenge; it’s a reflection of our philosophy that good things can be made gently, truthfully, and with respect for creation.

That’s why our decaf whole bean coffee uses a sugarcane process, and our new decaf pods use a Swiss Water Process. These two methods are very different, but together they embody the same intention: to preserve flavor, protect the flavor, and produce coffee that honors both people and the planet.

What “Decaf” Really Means

Decaffeination isn’t about stripping the life out of a bean. Caffeine is just one molecule among thousands that give coffee its character: the acids that brighten it, the sugars that balance it, the oils that carry aroma. The real art lies in removing about 97–99% of the caffeine while keeping all those other beautiful compounds intact.

Different methods use different tools to do that: some rely on solvents, others on pressure, temperature, or carbon filtration. Each has tradeoffs in flavor preservation, environmental impact, and cost. All these trade offs are important aspects of the coffee bean and our own experience drinking our beloved coffee, so here is how we are doing it without sacrificing the flavor and quality we stand by.

The Sugarcane Process: Natural Chemistry, Real Flavor

For our whole-bean decaf, we use the sugarcane process, also known as the ethyl acetate (EA) method. It’s a decaffeination process that uses a naturally derived compound from sugarcane to gently remove caffeine.

Here’s how it works: green coffee beans are first steamed to open their pores. They’re then rinsed with water and immersed in a solution containing ethyl acetate, a compound that selectively binds with caffeine molecules. After several cycles, the beans are steamed again to remove any remaining solvent, then dried to their original moisture level.

The result is a coffee bean that retains its bright acidity, aroma, and sweetness. These are all the qualities you love in a specialty roast, but without the caffeine.

We choose the sugarcane process for our whole beans because it’s consistent, efficient, and gentle on flavor. The ethyl acetate used is derived from renewable sugarcane, not petrochemicals, which means it’s both natural and sustainable. The process is also cost-effective enough to make premium decaf accessible to more people without compromising on quality.

Some consumers worry about “chemicals” in solvent-based decaffeination, but it’s worth clarifying: ethyl acetate is a naturally occurring compound found in many fruits, including bananas and apples. The food-grade solvent we use is fully removed by the final steaming phase, leaving only clean, delicious coffee.

In other words, our sugarcane process doesn’t just protect the bean’s flavor, it also preserves its integrity.

Swiss Water: Pure, Gentle, and Chemical-Free

Our new decaf pods use a completely different approach: the Swiss Water Process. Unlike solvent-based methods, this one relies solely on water, temperature, and time. Nothing else.

It begins with a batch of green beans soaked in hot water. The caffeine and soluble flavor compounds dissolve, and that liquid is then passed through a carbon filter that traps caffeine molecules but lets the flavor compounds flow through. The result is a “green coffee extract” (GCE) that can be reused to decaffeinate more batches without stripping their flavor.

This process is completely chemical-free and certified organic, making it perfect for single-serve pods.

Swiss Water decaf tends to produce a cup that’s full-bodied and naturally sweet, with complexity that rivals regular coffee. It’s also gentler on those who are sensitive to caffeine or simply want a smoother evening brew.

While the method uses significant water and energy, Swiss Water facilities now operate with advanced recycling systems that minimize waste. The tradeoff is worth it: you get coffee that’s clean and deeply flavorful. This is the kind of decaf that doesn’t feel like a compromise.

How Our Methods Compare to Conventional Practices

The coffee industry uses several major decaffeination methods. Here’s how ours differ:

Methylene Chloride (MC): A traditional solvent-based process that’s fast and cheap but uses a petrochemical with environmental and reputational baggage. Though safe at trace levels, many specialty roasters (including us) prefer to avoid it.

Ethyl Acetate (EA): Used in our sugarcane process, EA can be derived naturally or synthetically. We source ours from sugarcane, making it renewable and gentle on flavor.

Supercritical CO₂: A high-tech, pressure-based method that preserves flavor beautifully but is energy-intensive and costly, usually reserved for small-batch or industrial setups.

Swiss Water: Our choice for pods, this process uses only water and carbon filtration. No solvents, no chemicals, it has a higher production cost but with unmatched purity.

Brewing Quality Decaf

Decaf coffee extracts differently than regular coffee, so a few small adjustments can help you bring out the best in your cup.

For whole beans: Use slightly higher brew temperatures and a bit more bloom time to coax out aromatics. A medium grind tends to preserve the body while preventing bitterness.

For pods: Use filtered water and follow the brew size recommendation for optimal extraction. The Swiss Water Process already preserves much of the original profile, so simplicity works beautifully here.

Whether you’re savoring the caramel notes of our sugarcane decaf or the velvety smoothness of our Swiss Water pods, the goal is the same: to make every sip taste as it should and not as the process’ chemicals.

The Quiet Art of a Decaf Cup

Decaf coffee has too often been treated as a lesser version of the real thing. We see it differently. To us, decaf is a way to enjoy the ritual without the rush, to unwind without giving up quality, and to practice stewardship in every choice we make.

Every method we use is chosen with care. The sugarcane process for our whole beans reflects our commitment to natural chemistry and renewable sourcing. The Swiss Water Process for our pods speaks to our dedication to purity and transparency.

At Seven Weeks Coffee, our mission is to make coffee that serves both taste and purpose, supporting life from seed to cup. Just as we invest in ethical sourcing and donate a portion of our proceeds to pregnancy care centers, we invest in decaffeination processes that align with those same values and quality standards.

So when you pour a cup of our decaf, you’re not just drinking coffee without caffeine, you're drinking a testament to what these new decaf processes can create.