This coffee is sourced from small-holder family farms in southwest Ethiopia, in the Sidama region. After harvest, the coffee is dried in its fruit (natural method) on raised beds and gently turned for one month. Then the coffee (the seed) is hulled and separated from the dried fruit and graded according to strict quality standards. These beans then make their way to Mexico where the coffee is decaffeinated using a patented water process. No chemicals ever touch these beans, which means it tastes better and is better for you. In the cup, enjoy notes of mixed berries and cane sugar.