This smooth, chocolate-forward decaf comes to us from a number of smallholder farmers in Mexico. It was decaffeinated with the Ethyl Acetate method, a decaffeination process that we have found to preserve more of the natural qualities of the coffee rather than other methods.

The green coffee is gently steamed and then soaked in a bath of water and Ethyl Acetate (a natural byproduct of molasses fermentation), which naturally binds to and extracts caffeine as the coffee dries.

What we taste: smooth and sweet, lots of chocolate and a very mild acidity.