The Swiss Water Process came on my radar back in the mid-1980’s when I was purchasing for a restaurant. I don’t know but I doubt that today’s current methods are inferior. If they were, I would think there still would be a market for decaf processed by the SWP method. The K-Cup market is huge, very competitive and profitable , so if a manufacturer could distinguish themselves by offering a (perceived) superior/healthier product, they would do so. Maybe SWP was/is just marketing hype.
