Mexican Decaf

We tip our hats to decaf drinkers that have come to the cupping table for flavor alone in a world of caffeine. Our this light-roast decaf coffee holds notes of cinnamon, wheat, and cardamom. This coffee comes from the CESMACH Cooperative of the El Triunfo Biosphere Reserve grown of Bourbon, Typica, and Mundo Novo varietals.

The coffee cherries are depulped and go through a washed process, and then are naturally decaffeinated in a mountain water process. Both Fair Trade and Organic, this coffee is grown at an elevation of 3280-5906 feet above sea level in southern Mexico, and is roasted fresh right here, up near the Canadian Border in downtown Ely, MN.

In the Mountain Water Decaffeination Process, the washed green coffee seeds are soaked in a water solution, which removes both the caffeine and other solubles, such as flavor compounds, from the coffee. The seeds are then removed from the solution, which is run through a special filter that strains out caffeine molecules. The solution, now containing only the flavor compounds, is reintroduced into the green coffee seeds, which reabsorb it and are then dried.