The beans for Decaffé are grown in Central America and Brazil. And Mexico’s where we do the decaffeination. The technique we use is the Pure Water Process, which doesn’t involve nasty chemicals. Instead, water enriched with natural coffee compounds draws out the caffeine. Yes, it’s slow and has to be repeated again and again, but it’s worth it. Through careful roasting, we produce delicious flavours of caramel and malt. Our natural decaffeination process, which uses water instead of solvents, doesn’t wash those away. In fact, there’s only thing missing from Decaffé – and you won’t lose any sleep over that. *OK, put the dictionary down. You won’t find “deflavourated” in there.