This coffee was selected by cupping green coffee samples from Mexico prior to the decaffeination process to choose the best lots. It is then decaffeinated using the Ethyl Acetate method which uses a natural solvent made from fermented sugar. The result is a chemical-free decaf coffee with both lively acidity and a big body.
We’re tasting graham cracker, pastry, and citrus.
Artwork by Matthew Landvogt
