This decaf is from a producer group in Jaltenango micro region of Chiapas. It's basically a corporate entity of sorts, collectively owned by farmers nearly 3000 families in total. They work in several highland growing regions - mostly inhabited by indigenous Mayans - and this Jaltenango coffee is from a group of around 300 small-holders. It turned out quite well as a decaf, offering a quality drinking coffee and certified organic to boot! This was processed by the folks at Swiss Water in Vancouver, Canada. Water is used to swell the green coffee, making it porous, and then to flush 99.9% of the caffeine, leaving behind much of the volatile compounds that affect flavor and aroma. A wonderful non-chemical based decaf system that creates a non-caffeinated version closely resembling the original coffee.

The dry grounds have a nice raw sugar sweetness with baking spice hints. The wet grounds show clarity, a bit of malt sugar and raisin, echoed on the break.The cup is balanced,and up front shows really nice acidity.The sweetness is like simple syrup,refined and providing a nice base flavor.As the cup cools the acidity is near tannic, like black tea, a flavor that is also produced in the finish.

For best taste, Drink in 4 weeks after roasted.

Here’s some easy process for your ref.: 

 1. Tear off package along the arrows

2. Pull the hangers place on cup edge

3. pour hot water smoothly

4. Remove filter by hangers and dispose

In advance, you may follow these tips:

1. Warm the cup before hanging the pouch on cup. 

2. Use water temp in between 185-190°F. (Higher temp brings thicker taste)

3. Pour 30 ml to bloom the ground coffee for 20-30 secs and wait 10 seconds until it wakes up.

4. Use 170-190 ml water in total.

 5. Carefully dip the pouch into cup for 30-60 secs if want a heavier flavor.