Blend Origins: Indonesia, Africa, South America
Roast Level: Medium-dark
Tasting Notes: Dark chocolate, molasses, full body
Suggested Brew Method: Drip, French Press, Espresso, Moka Pot
At Essleon we use Mountain Water Process (MWP) and Methyl Chloride (MC) decaffeinated beans. Both these methods use repeated water baths and rinses to remove caffeine from the bean, retaining as much of the bean’s original characteristics, flavors and aromatics as possible.
Mexican Water Process beans are decaffeinated using glacial water from the Pico de Orizaba mountain in Puebla, Mexico. Check out our What is Decaf? section for more information on the decaf process and why we prefer these methods.
No decaf process is perfect, but we love the coffee these methods produce, and are happy to share them with our friends.