This decaf hails from a group of 300 smallholder farmers near Jaltenango, Chiapas.
The coffee is decaffeinated using the Swiss Water Process. Essentially, coffee beans are soaked in water, which removes caffeine along with other soluable elements. The water is then filtered to remove the cafeine. Finally, coffee beans are reintroduced to the remaining liquid to absorb back some of the oils and flavors.
As you might imagine, this does mute the flavor of the coffee. For this reason, along with the cost of sending to a third-party decafination plant, is why farms rarely produce high quality decaf. In this case, coffee beans were chosen for their quality and for the expectation that they would hold up better to the water process, giving us a pretty flavorful cup.
- Raw sugar sweetness
- Mild acidity
Varietal: Bourbon, Caturra, Typica