Ethiopias have been shining star decafs, which only part of it has to do with the coffee itself. The raw ingredients going into your decaf play a huge part in the resulting cup. We navigate both parts of this equations by first choosing coffees we enjoy as non-decaf, and then send them off to be processed at the Swiss Water Decaf plant in Vancouver, Canada, where they employ a patented water processing method using no harsh chemicals to remove effectively 99.9% of the caffeine. The process is gentle, and leaves much of the flavor and aroma intact. Ethiopian coffee such as this one, send off a coffee with inherent citrus and floral aspects, and receive a decaf with those same highlights in return. This particular lot is made up of equal parts wet and dry process Ethiopias, the latter of the two lending body and fruited flavors to the cup profile making it stand out when put side by side with our other decaf options. Mamma and Pappa T know you will enjoy this coffee. Lets face it, Decaf drinkers are looking for a well balanced cup of coffee with amazing flavor.