Valverde Coffee Decafs: The decafs that you're used to are made with lower quality coffee beans, to compensate for the cost of the de-caffeination process. What we do is instead is to have our own coffees de-caffeinated ourselves, after we select them as regular coffees, in order to offer decafs just as good as our regular coffees. We use the non-chemical, water-based Mountain Water Process to de-caffeinate. Our decafs are among our best-known coffees.
| Origin |
Colombia, Brazil |
| Farm / Coop |
Santa Barbara Estate (Colombia), Fazenda Grupo BSC, Sul Minas (Brazil) |
| Varietals |
Brazilian Bourbon (natural process), Colombian Caturra, Castillo (wet washed) |
| Cup Notes |
Remarkable, creamy body, with citric acidity. Brown sugar and chocolate tones. Smooth mouthfeel and balanced flavor. No more apologies for decaf. |
This is our own blend of South American coffee beans, grown in some of the highest altitude tropical valleys on the continent. These are not your usual decaf coffee beans ... since our first ranking as the best decaf coffee in North America in the 2010 issue of the industry-leading coffeereview.com, with the only score of 90 points, we've continued to receive rave reviews on weekly basis from customers like the one who wrote us, "after this ... you will not want to drink any other decaf coffee, even the big names!"
This coffee was de-caffeinated using the patented chemical-free Mountain Water process, which removes caffeine from the beans without the use of solvents or chemicals. Standard decaf processing uses a bath of methylene chloride (MC) to remove caffeine. If you don't want artificial chemicals along with your coffee, choose water-processed decafs.
