Process:Washed, Mountain Water Process Decaffeinated
Altitude: 1900-2000 masl
Tasting Notes: Tart, Lime, Graham Cracker
Flavor Factoid- Caffeine is a naturally occurring chemical in coffee. It is the plant’s organic insecticide. It deters most pests that coffee cherry might be vulnerable to. Taking it out is a process which was only refined in recent decades. In the late eighties and early nineties, the Mountain Water Process emerged. The process uses non-petroleum based solutions such as sugar cane solution to extract the caffeine from coffee beans via osmosis. What we are left with is a perfectly preserved coffee bean without the extra buzz.