This coffee is decaffeinated using the Swiss Water method.
We have a new decaf that we couldn't tell was decaf on the cupping table, so color us impressed!
This great coffee comes to us from Oaxaca, Mexico, and is decaffeinated using the Mountain Water Process, a chemical-free method of removing the caffeine. The process involves soaking green coffee in fresh mountain glacier water until it reaches a saturation level that allows the dissolvable solids, including caffeine, to be extracted. The water then passes through carbon filters, removing the caffeine before being returned to the tank. Under pressure, the coffee oils are reintroduced to the green coffee, leaving it around 98% caffeine free.
Oaxaca is an interesting place for coffee - you have thousands of small farms producing 2-10 bags of top quality coffee each harvest - many of them indigenous peoples who don't speak much Spanish, let alone English. Our good friends at Crop to Cup found a local fellow by the name of Ramon Ruiz who was able to aggregate a lot of the certified organic lots. As of now, these smallholders are independent and not part of a cooperative, so it's great to support these independent farmers.
Varieties include Typica and Caturra.