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We've had it with decaf coffees that taste like something other than coffee! Our decaf Mexico is the decaffeinated version of our best-selling Organic Mexico from Chiapas, and has almost the same cupping profile as its caffeinated brother. There is a mild chocolate flavor, bright acidity and a medium body.
Most US coffee roasters dump toxic chemicals on top of their beans to decaffeinate them. In fact if you don't see natural process on your bag of decaf beans, odds are they are done the easy way, with chemicals we can hardly spell late alone pronounce.
Our decaf is decaffeinated using a Mountain Water Process. Mountain Water Process Decaffeination is a unique, natural process; using the clear, pure water from the glaciers on the highest and most beautiful mountain in Mexico, the Pico de Orizaba or Citlatepetl.
In the decaffeination process, the green coffee beans are immersed in water in order to extract the caffeine. The water contains the soluble components of the coffee beans which holds the elements of the flavor, so that, during the extraction of the caffeine the beans maintain their original components.
To separate the caffeine from the water containing the soluble components, the water passes through a special filter which removes the caffeine. This results in “coffee solid solubles charged water” saturated with the flavor components but free of caffeine, which is used again in the extraction process.
As a result of this process we obtain coffee beans that are 99.9% caffeine free. Once the decaffeination process is finished, the beans are dried and packed, and ready to export.
To read more about organic coffee and why it's important, click here.
To learn about how Fair Trade works, click here.
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