We haven't been able to "grow" decaf trees YET, although, they're working on it. After beans are harvested, they are taken to decaffeination plants for processing. Decaffeination processes generally remove 50% of the caffeine and with that goes 50% of the aroma and taste. We try to find coffees that are rich enough and flavorful enough that the effect will be minimized.

Organic coffees are grown on special farms or estates that have been OAIC certified. The growers do not use chemical fertilizers or pesticides. The farming is far more labor intensive in this environment and because of that the prices of these coffees are somewhat pricey. These organic coffees are wonderful -- organic does not have to taste bad!

An estate grown Altura that is decaffeinated naturally using the patented CO2 method. The coffee is full bodied and lively. Only the experienced coffee "tester" will be able to detect that the coffee is decaffeinated at all!