"Coffee of Your Dreams!"
A Mexican blend of 70% Arabica / 30% Robusta coffee from Chia pas, Mexico. 
Flavour notes: nutty smooth pecan and milk chocolate
 
Medium Roast, City - Full City 
 
Farmed by smallholder growers, Rainforest Alliance certified at 900 to 1,100 meters above sea level.
 
Process - The coffee is processed by Descamex Mountain Water Decaffeinated water extraction which was patented in 1987 and certified as Organic.
 
Mountain Water processing does not use added chemical compounds, coffees can maintain organic certifications and customers can be assured of the absence of additional chemicals.
 
The difficulty of decaffeination is that many of the flavour compounds that give coffee its excellent taste is, like caffeine, water-soluble. Thus, any decaffeination method needs to effectively single out and remove the caffeine molecule while preserving as many of the flavour compounds as possible. 
 
The process begins with a batch of green coffee beans that are soaked in water to remove the caffeine. In water, many of the flavour compounds are also removed as well, but don’t worry! This is intentional and will help preserve flavour in the future. This first batch of beans are then discarded. This process only needs to happen once because the mixture produced by soaking those beans, called green coffee extract (GCE), can be maintained and reused to decaffeinate many batches of green beans. 
 
The principle behind water processing is that water can only absorb a set amount of flavour compounds and caffeine before it is completely saturated. When water is fully saturated, it cannot accept (and remove) any more flavour compounds, even if they’re in the coffee. That first batch of beans created is a fully saturated water mixture, the GCE. 
 
In order to process the beans for decaffeination, the GCE is run through a filter to remove only the caffeine. Now the GCE is fully saturated except for caffeine. When a new batch of green beans are placed in the GCE, the only compound from the new beans that will be accepted into the green coffee extract (GCE) is caffeine.