A full-bodied coffee with delicate acidity, balanced and nutty beans with hints of dark chocolate. Mexico has the distinction of being the largest producer of organic coffee in the world! These beans are grown and harvested organically and contribute to Mexico's reputation as a leading producer of natural and organic gourmet coffees. The company behind Swiss Water Process is Canadian – not Swiss, surprisingly. But the technology itself was pioneering in Switzerland. Coffees decaffeinated by the Swiss Water Process are different in that the technology does not use any type of chemical agent to extract the caffeine from the beans. The decaffeination process relies on the osmosis and solubility characteristics of the coffee beans. First, they created a liquid called "green coffee extract". This one was created by soaking a batch of green coffee beans in a tank of hot water. Water removes caffeine molecules, but also good aromatic oils and other soluble components. An activated carbon filter then filters this water. Due to the porosity of the filter, it only retains caffeine molecules. The result is a flavorful, caffeine-free liquid that's supersaturated with soluble coffee on one side, and caffeine-free, flavorless green coffee beans on the other side. This batch of grains is useless and is discarded. What remains is the green coffee extract (ECP). With this extract, the real decaffeination can begin! Next, a new batch of green coffee beans is steeped in this EGE. Since it is already completely saturated with soluble coffee (aroma molecules and oils), the CME does not extract any aroma from the new batch of beans. It will only eliminate the caffeine molecules. The CME now contains the caffeine from the beans. The system's carbon filters retain and trap the caffeine molecules in the liquid. The CME is refreshed and is now caffeine free as well. It returns to the batch of coffee to extract more caffeine. This CME flows continuously until the beans are 99.9% caffeine free. The whole process takes 8-10 hours.