These organic, fair-trade beans are grown in the region of Huehuetenango. This region is located in the western highlands and shares a border with southern Mexico.
It is decaffeinated using the mountain water-processing method. In this method, the green coffee beans are submerged in filtered, heated water; this extracts all of the soluble material from the beans. The water solution is then filtered to separate the caffeine compounds from the aromatics that also came out during the extraction. Then, the coffee beans are placed in an immersion tank with the caffeine-free solution, allowing them to reabsorb everything, except for the caffeine.