This Mountain Water Process decaf from smallholders in Cajamarca, Peru, is a round medium-dark roast with notes of semi-sweet chocolate, toasted almond, and dried cherry.

The Mountain Water Process involves soaking green coffee in a water solution, which removes both the caffeine as well as other solubles from 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 export.

Produced by Pour Ta Coffee in Laramie, Wyoming.

Each 0.5oz pouch brews 8oz of hot coffee. Pouches are nitrogen-flushed for 6 months of shelf life and filters are commercially compostable.

1) Heat water to 195-205F.

2) Tear open pouch from notch in upper-right corner.

3) Remove filter from pouch and tear along top perforation.

4) Expand the arms of the filter and secure them onto your mug.

5) Slowly pour hot water over the coffee in the filter in stages until your mug is full. (Pouches are calibrated to brew an 8oz cup of coffee.)

6) Discard filter and enjoy your pour over!