This Ethiopian coffee is grown in the Sidamo zone of southern Ethiopia. It is decaffeinated using the mountain water-processing method. In this process, the green coffee beans are submerged in filtered, heated water; this extracts all of the soluble material from the beans. The water solution is then filtered to separate the caffeine compounds from the aromatics that also came out during the extraction. Then, the coffee beans are placed in an immersion tank with the caffeine-free solution, allowing them to reabsorb everything, except for the caffeine.
The mountain water decaffeination process is a 100% chemical-free method.
BREW IT UP!
FOR THE DARING: V60!
FOR THE REST: DRIP.