Description

Decaffeinated using the Mountain Water Process in Chiapas, Mexico using fresh water from Pico de Orizaba- the highest mountain in Mexico. The process begins with a chemical analysis to determine optimal conditions, and then the beans are steamed and prepared for extraction. The extraction process uses a water-based saturated solution that removes the caffeine while keeping the coffee's flavor compounds in place. This produces a wonderful coffee which retains it full body, with hints of nuts and dark chocolate. We roast this coffee in order to enhance the cocoa overtones and make it suitable for all brewing methods, in particular aeropress and espresso but also delicious in a cafetière or filter.

• Decaffeinated