James Hoffmann did a video on decaff coffee recently[1]. In it he basically says the "scary chemicals" aspect of other caffeine removal processes is basically overblown, and the reason why decaf coffee sucks has less to do with the solvents used and more to do with how the decaffination process makes the beans more prone to staling. In short, there's nothing really special about the swiss water process in particular and there are more important factors to worry about.

[1] https://www.summarize.tech/www.youtube.com/watch?v=yYTSdlOdk...