SERC: Many of our unflavored decaffeinated coffees are Socially and Environmentally Responsible Coffee (SERC™). SERC coffees are organically-grown, providing adequate shade and shelter to birds, and purchased from the farming cooperatives at fair trade prices (25-45% above regular natural coffee prices).
CO2: Decaffeinated using the carbon dioxide process. Green, unroasted coffee is moistened with water and put into a vessel where it contacts pressurized liquid carbon dioxide (CO2). By circulating through the coffee, the CO2 draws caffeine out of the beans. An evaporator precipitates the caffeine from the CO2 and the CO2 is recondensed and pumped back into the vessel containing the coffee for a new cycle. When the required residual caffeine level is reached, the CO2 circulation process is shortened, the coffee is discharged to a dryer where it is gently dried to about the original moisture content, and is ready for roasting.
MWP: Decaffeinated using the Mountain Water Process (MWP). MWP immerses the green coffee beans in the clear, pure water from the glaciers on the highest and most beautiful mountain in Mexico, the Pico de Orizaba or Citlaltepetl, to extract the caffeine. The water contains the soluble components of the flavor, so that, during the extraction of the caffeine, the beans maintain their original components. To separate the caffeine from water containing soluble components, the water passes through a special filter which removes the caffeine. This results in "flavor changed water" saturated with flavor components but free of caffeine, which is used again in the extraction process.
SWP: Decaffeinated using the premium SWISS WATER® Process (SWP), which uses only water when removing caffeine.
The naturally decaffeinated version of our classic dark french roast; robust for the palate!
This is flavored Socially and Environmentally Responsible Coffee (SERCtm). Socially and Environmentally Responsible Coffee is a combination of being organically-grown, providing adequate shade and shelter to birds, and being purchased from the farming cooperatives at fair trade prices (25-45% above regular natural coffee prices).
Applying an italian roast to a combination of coffees from the highest "AA" grade of Kenya, the high-altitude region of Lintong Nihuta in Sumatra, and classic Guatemala, Brian's developed his second specialty blend with a chocolate-ty fruity tone, winy acidity, an exceptionally full body, earthy taste, and herbal aroma that dances across the palate. Our italian roast is lighter than our darkest french.
Chiapas is mostly tropical jungle in the most southeastern part of Mexico and borders Guatemala. Chiapas coffees tend to be mild and medium in body, with hints of clove and forest wood. They're known for their sweet brightness.