Our current whole bean decaffeinated coffee comes from San Vicente in Santa Barbara, Honduras. We love coffees from this region! They always have nice berry and citrus acidity, and this decaf is no exception! We make it as espresso in our stores, and the sweetness really condenses to a nice dark chocolate vibe.
To remove caffeine, the folks at San Vicente have steamed the coffee open it's pores, soaked in mountain water with coffee solids to remove the caffeine but not the flavor, and then filtered out in tanks. The characteristics gained from the region's volcanic soil and the coffee's Pacas varietal are totally present thanks to this careful process.