Decaf

The Mountain Water Process uses glacial water from Mexico's Pico de Orizaba, filtered to carry caffeine out of the bean without stripping the compounds that give coffee its flavour. No chemicals, no solvents, and a result that behaves more like a normal green coffee through roasting than most decaf processing methods tend to produce. It matters because decaf has a deserved reputation for tasting like a diminished version of the real thing, and this method goes a reasonable way toward closing that gap.

This lot comes from high-altitude farms in Mexico, medium-roasted and profiled for espresso but workable across any brew method. Dark chocolate, raisin, and plum in the cup, warm and rounded, with enough fruit brightness to keep the finish from going flat. The body is fuller than you'd expect. If you're avoiding caffeine for health reasons, want a second cup in the afternoon without the consequences, or simply drink coffee because you enjoy it rather than because you need it, this is the one.

Roast: Medium Origin: Mexico Process: Mountain Water Process, chemical-free Tasting notes: Dark chocolate · Raisin · Plum Brews well as: Espresso · AeroPress · French press · Cold brew

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