There are many decaffeination methods available:
- Swiss Water method
- CO2 Process
- Roselius Process
- Direct Method
- Indirect Method
- Triglyceride process
(Thanks to Mooz for providing the list I found in his related question.)
Of these various methods, which changes the flavor of the coffee the least?
Bonus question: can I buy unroasted beans of that kind? (That's what I'm really after!)