Swiss Water Decaf

The Naturally Decaffeinated Process: 

The raw, unroasted coffee is moistened with pure water and put into a vessel where it is contacted with pressurized, liquid carbon dioxide, which is chemically inert and completely evaporating. By circulation through the coffee, the carbon dioxide draw the caffeine out of the bean. In an evaporator, the caffeine precipitates from the CO2 which, after evaporation and recondensation, is pumped again into the coffee containing vessel for a new cycle. When the required residual caffeine level is reached, the CO2 circulation is cut short and the coffee is discharged into a drier where it is gently dried to about the original moisture content.

Bold and rich, nice crema. Can't tell the difference.