This Costa Rican lot is decaffeinated using the methylene chloride (MC) process; when compared to the other decaffeination methods, MC is considered to retain the most of the coffee’s natural flavor. The coffee beans are soaked in hot water to extract the caffeine from the beans. The beans are removed from the water and then the MC solvent is added to bond with the caffeine. After the MC + caffeine compound is skimmed from the surface of the mixture, the beans are returned to reabsorb the liquid. It has been proven that MC does not survive the roasting process, so there is no residual leftover.
These beans are harvested at 1200 masl in central Costa Rica, just south of the capital city of San Jose.
BREW IT UP!
FOR THE DARING: ANY POUR-OVER!
FOR THE REST: DRIP.