Country of Origin: Brazil
Producer: Various Smallholder Producers
Process: Pulped Natural & MWP Decaffeination
Varieties: Common Brazilian Varieties
Elevation: 750 - 1100 MASL
Harvest: May - August
Tasting notes: Green tea flavors with mild acidity and a creamy mouthfeel.
 
Suggested Artists: George Benson, Urban Knights, Grover Washington Jr., Kenny G, Anita Baker

ust like smooth jazz, decaf coffee often gets a bad rap. Some call it bland, some say it lacks energy, we say it’s just misunderstood. This genre is made for the folks who looooove the taste of coffee but don’t do so well with caffeine. If you’re looking to avoid those shaky, sweaty hands at midday or want an evening cup ‘o joe without being up all night, then look no further!Although this offering is not traceable to a specific variety, Brazil's most commonly grown coffee varieties are Bourbon, Yellow Bourbon, Catimor, Catuai, Maracaturra, Maragogype, and Typica.Like the Honey process, Brazilian Pulped Natural processing relies on the removal of the cherry skin and a portion (but not all) of the fruit mucilage to create its signature flavor profile and mouthfeel. The coffees are de-pulped and then dried in their remaining mucilage for a period of up to two weeks. Mountain Water Process (MWP) decaf is a premium, 100% chemical-free method of decaffeinating coffee beansIn order to remove the caffeine in this process, green coffee is soaked in a water solution, which removes both the caffeine as well as other solubles in the coffee (flavor compounds, for instance). The water is removed from the seeds and run through a special filter that captures caffeine molecules and allows them to be strained from the solution. The solution—now containing flavor compounds but no caffeine—is then reintroduced to the green coffee seeds, which reabsorb the soluble materials. The coffee is then dried once more, and prepared for reexport.