The decaffeinating process is repeated anywhere from 8 to 12 times until it meets either the international standard of having removed 97% of the caffeine in the beans or the EU standard of having the beans 99.9% caffeine-free by mass. Coffee contains over 400 chemicals important to the taste and aroma of the final drink: It is, therefore, challenging to remove only caffeine while leaving the other chemicals at their original concentrations.

Medium roast: Rich soft body, quiet nutty & chocolate notes, smooth, rich after taste.

Strength = 3