A robust decaf coffee that maintains a mellow and pleasant sweetness.

Unwind consists of two separate decaf lots. The first lot is composed of coffee from small family-owned farms in Colombia's "coffee triangle" (Risaralda, Caldas, Quindio) and is decaffeinated through the Mountain Water Process (MWP) in Veracruz, Mexico. The coffee is picked and processed at their micro-wet mills and then dried, typically on elevated tables inside solar dyers that provide protection from the rain. In this process, beans are soaked in a proprietary, organically derived solution that is designed to use reverse osmosis in order to remove over 99% of the caffeine from coffee.

The second lot is grown in La Unión, Nariño, Colombia Coffee and is processed using the Ethyl Acetate (EA) method. Production and farming in Nariño is predominantly done by smallholder producers and La Unión has become a key area to optimize transportation and accessibility to directly purchase parchment from producers around northern Nariño. The coffees used for this lot are all fully washed, picked during the day, and pulped in the afternoon on each of the individual farms before the decaf processing happens at Descafecol in Manizales, Colombia.

The E.A. process includes soaking the un-roasted coffee in a solution of water and Ethyl Acetate (E.A.). Ethyl Acetate begins with sugar cane that is turned into molasses. The molasses is then fermented to create ethanol and processed with acetic acid to create the Ethyl Acetate that will be used in the extraction of caffeine. The un-roasted, green coffee is soaked in the E.A. solution which bonds to the caffeine, extracting it out of the bean. Once all the caffeine is removed, the bean is steamed to remove residual E.A., leaving a decaffeinated green coffee ready for roasting.