Just because it's decaf, doesn't mean it has to taste terrible. Our selection of Decaf will meet or exceed any Decaf on the market... learn a bit below.
A collective of small producers in the Marcala region of Honduras harvests yellow and red Catuai varieties. These are pulped and dried in their mucilage as honey. The coffee is then shipped to Descamex in Mexico, where the caffeine is removed with pure water from Pico de Orizaba using a water saturation process. This process removes caffeine without the use of chemicals.
Tasting notes include cocoa butter, caramel, and brown sugar.
