Water-process decaffeination means you’ll taste only the rich, ancient blend of Java and Ethiopian Mocca coffees, not caffeine.
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Bittersweet Chocolate, Port, Cardamom
Roast: Roasting is the catalyst for expressing the aroma, flavor, and individuality of a coffee through the essential, transformational application of heat.
Brightness: Acidity. Liveliness. A desirable, sharp, and pleasing sensation that heightens coffee’s flavor.
Body: The tactile impression of thickness and viscosity in the mouth, independent of taste and aroma.
Type: Signature Blend
Origin: Africa/Arabia, Indo-Pacific
Process: Natural and wet-hulled, water-processed decafination
There's a rich tradition behind this blend, which brings together Mocca beans from Ethiopia, the birthplace of coffee, with their Javanese descendants. And although the spelling may be different—we also source rare Mochas from Arabia—this water-processed decaf has some serious flavor. With the top-grade Mocca-Java coffee that goes into this blend...
For Decaf Mocca-Java
The press pot, or French Press, offers direct infusion for full-bodied coffee. It's an ideal companion for dark roasts, bringing out rich, complex flavors.
Pour-over brewing is a simple way to brew a clean, bright cup. It brings out subtle nuances in coffee, particularly those with bright, sparkling flavors.