KAHA Decaf Blend

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Dark Chocolate | Molasses | Smooth

Kaha Decaf Blend - for those who don't want the jitters, but still want amazing flavor!

When crafting our Kaha Decaf Blend, we approached it with the following goals in mind:

• A decaffeination process free of chemical additives or solvents
• A structured flavor profile as opposed to a typical "dull" tasting decaf
• Tastes just as good with Milk, Cream, Almond or Oat Milk, as it does on its own
• Can be brewed across multiple brew methods such as a drip machine, pour over, as well as immersion style brewing such as the French Press and Aeropress
• A balance of flavors including Dark Chocolate and Molasses
• We wanted a multi-dimensional profile of: sweetness, dark chocolate, full body, and a smooth finish

Our primary goal when creating this decaf was to find a decaffeination process free of chemical additives or solvents, but still offered structured flavor notes, without being a dull tasting coffee. After months of sampling and testing, we believe we found both the perfect decaf process and the perfect origin coffee for decaf!

This Colombian sourced coffee is nearly indistinguishable from its caffeinated counterparts - making our decaf blend extremely drinkable across most brew methods and able to stand up very well to Milk, Cream, Almond or Oat Milk.

MOUNTAIN WATER DECAF & DESIGN is a trademark of Descafeinadores Mexicanos S.A. de C.V

Mountain Water Decaffeination Process:

Mountain Water Process coffees are decaffeinated using pure spring water from Pico de Orizaba, the highest mountain in Mexico. The coffee from Columbia - Huila is harvested, milled, dried, and shipped to the DescaMex facility in Mexico for Mountain Water Process Decaffeination.  Each batch of beans is steamed to create a green coffee extract, the extract is then passed through a filter to remove only the caffeine content but retaining the molecules containing the essence and flavor of the beans. The initial batch of green coffee is then removed from the process. A fresh batch of green coffee beans is then inserted into the process and the extract is then re-introduced to the green coffee. In a process of equilibrium, since the extract does not have caffeine, the caffeine from the new batch of green coffee beans is able to be extracted, but since the flavor molecules are saturated in the extract solution, the flavor molecules of the fresh batch of green coffee beans is unable to seep into the extract, therefore the green coffee beans retain their flavor molecules, but lose their caffeine.

This process retains all the flavor and nuance inherent to the green coffee while removing 99% of the naturally occurring caffeine, all without the use of chemical additives or solvents. The resulting decaf coffee is bursting with flavor as compared to other decaffeination processes. For more information on the Mountain Water decaffeination process visit https://en.descamex.com.mx/