On the palate, this Mexican decaf coffee leads with a deep molasses base, balanced by a subtle, refined stone fruit acidity that prevents the cup from feeling too heavy or one-dimensional. It is a reliable decaf daily drinker that retains its character even when paired with milk Region: Chiapas & Oaxaca Variety: Various Elevation: 900-1500masl THE DECAFFEINATION PROCESS This coffee is decaffeinated via a method that uses a naturally-occurring fruit element called ethyl acetate. Preparation: The process begins with a steam bath, which helps the green coffee beans expand and softens their texture. Caffeine Removal: The beans are then soaked in a mixture of water and the natural fruit element. Over the course of eight hours, the solution naturally bonds with the caffeine, washing it away while keeping the coffee's essential flavors locked inside. Finishing: Once the caffeine is removed, the beans receive a final steam and rinse to ensure they are clean and pure. Finally, they are dried and polished, leaving them ready for roasting.
