From small holders in the Guji Zone of Ethiopia comes this naturally processed heirloom indigenous varietal. Naturally decaffeinated in Veracruz, Mexico by chemical-free decaffeination method called Mountain Water Process. The technique involves hydrating the coffee beans using water “charged” with green coffee extract. The slurry of coffee solids in water, when exposed to raw green coffee will extract just the caffeine. It’s then drained and filtered, and then the process is repeated until the coffee is at least 97% free of the stimulant alkaloid.
Bright, fruity, and sweet. Excellent for pourover, drip, or espresso.