Of the decaffeination processes out there, we stand by the Swiss/Mountain Water Process, which uses water and carbon filters; not chemicals. "Seasonal" Decaf is seasonal because of market changes and origin sourcing, although it will remain constant with roast level and decaffeination processing. You can notice notes consistent with Brazilian coffees, such as semi-sweet chocolate and nuts.

Roast level: Medium or Dark

Processing: Natural, then the Swiss Water Process (SWP)

Elevation: 1,000+ MASL

Varietals: Castillo, Caturra