Brazil: Sugarcane Decaf

Green beans are steamed and then rinsed with a chemical solvent, methylene dichloride. The caffeine is removed by the solvent while largely unaffecting the bean constituents. The process is repeated until 97% of the caffeine content is removed from the green beans. The Decaffeination process can affect coffee flavors and profiles , but the MC process is said to maintain flavor profiles better than other decaffeination processes.  

Region: Minas Gerais

Altitude: 500-1200 m

Process: MC

The MC (Methylene Chloride) process uses a chemical method to remove coffee's natural caffeine content.

Cup score: 84 points 

medium body/ mild acidity