About this Coffee
Decaf coffee isn’t what it used to be. Now it’s good!
Changes to how coffee is decaffeinated leave a cleaner mouthfeel and bigger flavor. The Mountain Water Process uses pure water as a natural extraction solution, separating the caffeine compounds from the unroasted green coffee. This process is chemical-free, which means the decaffeination preserves flavor with minor alteration to the coffee’s original sensory profile. Then coffee is depulped the same day it’s harvested, then given a 12–18-hour fermentation in tanks or buckets before being washed clean of mucilage and dried.
This coffee is vibrant, with a candy sweetness, and a smooth body. We taste Raisinets, malt, and peanut brittle.