Mexico. Swiss Water. 

Every bean has a story
This decaf coffee is grown in Veracruz state in Mexico. Veracruz is probably most famous for being the port that Christopher Columbus first discovered in 1519. However, it took a good 300 years before the first coffee plant came over to Veracruz on a Spanish ship from Cuba in the 1800s.

Veracruz is a coastal area in the Gulf of Mexico with an ideal tropical climate, elevations of 900-1,100 meters and great quality soil for coffee growing. In fact, many rate Veracruz as the superior coffee growing region in all of Mexico. The result is a coffee that is aromatic, bursting with flavor and with delicious undertones of vanilla and pecan nuts.

Small scale farmers in the area own on average 20 hectares of land. What happens is that cherries are sold to a larger wet mill from where they are shipped to Canada for decaffeination processing by the Swiss Water method.

The Swiss Water decaffeination process is an organic, entirely chemical free process. The origins of the method trace back to the 1930s in Switzerland. Swiss Water decaf coffee has 99.9% of the caffeine content removed. At the same time, it retains all of the beneficial antioxidants that makes a brew good for you and lets the beans hold on to their flavors. The chemical free decaffeination process relies on osmosis and solubility characteristics of coffee beans. To remove caffeine essentially you follow four simple steps: Separate, Filter, Soak, and Dry!

This coffee is a must if you are sensitive to caffeine and other decaffeination processes.