Decaf Brazil Natural MC

The demand for decaf coffees is proof that many of us aren't drinking coffee just for its revitalizing effects, but also because of its variety of flavors. Among the various methods to decaffeinate coffee, we find a process using methylene chloride.

The process is relatively simple. The coffee beans are first moistened with water before methylene chloride (MC) is circulated through them. The MC binds to the caffeine and removes it while preserving most of the coffee’s flavor compounds. The process usually needs to be repeated several times, until the desired caffeine levels are reached.

This natural Arabica from Brazil has undergone MC decaffeination, resulting in a versatile, nutty, and chocolatey cup—ideal for decaf espresso or as a component in a decaf blend.