An all day drinking decaf, we taste apple, lemon, and chocolate creme.
Grower
Asociación Barillense de Agricultores (ASOBAGRI)
Variety
Bourbon, Catuai, and Caturra
Region
Santa Cruz Barillas, Huehuetenango, Guatemala
Process
Fully washed and dried in the sun
Certification
Fair Trade (FT FLO/USA) | Organic at Origin
Decaffeination Water Process
The green coffee is hydrated to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to Green Coffee Extract (GCE), a unique solution of concentrated coffee solubles that allows the caffeine to leave the green coffee via osmosis while minimizing the loss of desired flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the GCE is filtered of its caffeine through proprietary carbon filters and recycled to be used again.