Like the Honey process, Brazilian Pulped Natural processing relies on the removal of the cherry
skin and a portion (but not all) of the fruit mucilage to create its signature flavor profile and
mouthfeel. The coffees are depulped and then dried in their remaining mucilage for a period of
up to two weeks. Patios are the most common drying surfaces. Our water-processed decafs are
done in a facility in Mexico called Descamex. In order to remove the caffeine in this process,
green coffee is soaked in a water solution, which removes both the caffeine as well as other
solubles in the coffee (flavor compounds, for instance). The water is removed from the seeds
and run through a special filter that captures caffeine molecules and allows them to be strained
from the solution. The solution—now containing flavor compounds but no caffeine—is then
reintroduced to the green coffee seeds, which reabsorb the soluble materials. The coffee is then
dried once more, and prepared for reexport. The Cup: Mild, nutty, lemon and citric.