Regular price $15.00
Unit price per
Flavor Notes
Sweet potato, Milk Chocolate, Nuts
Beans
Producer Group: El Triunfo Conservation Project
Decaffeination: Mountain Water Process
Caffeine Removal Rate: 99.9%
Certification: Organic JAS
Roast Level
Dark roast
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Coffee in tea bags? Indeed! Quickly and easily make barista-quality ladder-blend coffee at home and on the go. No machine needed—just add hot water!
Usage
- Pour 30g of hot water (93–95 °C)
- Wait 30 seconds
- Pour 150g of hot water
- Shake up and down 10–20 times (adjust as needed to suit your preferred intensity)
- Wait 3 minutes
- Remove the bag
Many people want to enjoy great coffee but worry about caffeine.
At the same time, decaffeinated coffee is often avoided due to its chemical-like or artificial aroma.
I used to feel the same way.
The reason decaf coffee hasn’t tasted great in the past lies in how the caffeine is removed.
Conventional methods often use chemical solvents, which can strip away not only caffeine but also important flavor compounds.
As a result, the taste tends to be inferior to regular coffee.
That’s why we use coffee decaffeinated by Descamex using the Mountain Water Process.
This method holds multiple organic certifications and removes caffeine safely without using any chemical solvents.
It allows full traceability of organically certified raw materials all the way to the final product, making it one of the few organic decaffeination facilities in the world.
For this offering, we selected coffee produced by 79 farms within the Product Conservacion El Triunfo in Chiapas, Mexico, and finished it as a decaf.
It delivers a clean cup profile typical of Mexican coffee, with a long, pleasant aftertaste—an organic JAS-certified decaf unlike any before.
While hot, you’ll notice a comforting nutty flavor.
As it cools, it transforms into a smooth, sweet profile reminiscent of milk chocolate.
It’s so delicious that you might not even realize it’s decaffeinated.
＜Organic Decaffeination Process＞
- The green coffee is stored in a designated area, separated to avoid contact with other coffees.
- Caffeine content is measured in 5,000 kg units in preparation for extraction.
- All equipment, including decaffeination tanks, is cleaned with air and steam to ensure no cross-contact.
- The coffee is transferred to the first tank, where steam jets are applied under controlled temperature and pressure.
- The beans are hydrated in warm water to facilitate caffeine extraction.
- They are then moved into a saturated aqueous solution where caffeine is removed under specific pressure conditions.
- Finally, the beans are dried to 11–12% moisture, packed, and prepared for export.