We've had lots of customers ask for a decaf option, but we wanted to make it a bit more unique. So we've taken decaf beans and aged them in a second use whiskey barrel for ten days. The resulting aroma is immediately noticeable before you even grind the beans, with strong raisin and peat notes. The mountain water process is a natural method for removing 99% of caffeine from coffee. It utilizes pure mountain water as an extraction solution, separating the caffeine compounds from the unroasted green coffee. This method uses ZERO chemicals to remove the caffeine, and helps to retain the coffee's natural flavor. REGION: Columbia PROCESS: Washed and Swiss Water Process Decaffeination ALTITUDE: 1,500 - 12,000m VARIETIES: Tipica, Bourbon, Caturra Q GRADE: 84.25 Points Roast: Full City (Medium Dark Roast) CUP: Mild Acidity /Medium Body FLAVOR: Chocolate, Scotch, Raisins, Orange **Our barrel offerings are limited releases. Each barrel and batch will vary as we introduce different beans with different types of barrels** **If selecting the grind option instead of whole bean, orders will ship after 48 hours to allow the coffee to de-gas after roasting.**