Altitude: 1000 - 1200 MASL
Preparation: Mountain Water Process
Location: Veracruz, Mexico
Variety: Catuai, Marsellesa
Profile: Chocolate, Caramel, Cream
Veracruz State has some of the most important coffee-producing regions within Mexico and one of the most traditional coffee routes due to its geographical location below the slopes of the Pico de Orizaba volcano. It has beautiful forest landscapes and is rich in coffee culture. The Mountain Water Process is a method of indirect decaffeination. All MWP decafs come from Descamex, which uses pure water from Pico de Orizaba—the highest mountain in Mexico. The process begins with a chemical analysis to determine optimal conditions, and then the beans are steamed and prepared for extraction. The extraction process uses a water-based saturated solution that removes the caffeine while keeping the coffee's flavour compounds in place. The caffeine is extracted under controlled conditions of flow, temperature, pressure and vacuum, using a green coffee extract obtained from the coffee beans. After the extraction takes place beans are dried gently through a triple drying system and the coffee beans end up being polished.
Over the last few years we have had a change of heart about decaf. Whereas before we viewed it as a necessary evil over time we have come to accept it as an important and delicious coffee in its own right. We sampled over 20 different decaffeinated coffees before deciding on this one as we really wanted something that stands out. This coffee is versatile across a range of brew methods but really shines on espresso or French press.
Altitude: 1000 - 1200 MASL
Preparation: Mountain Water Process
Location: Veracruz, Mexico
Variety: Catuai, Marsellesa
Profile: Chocolate, Caramel, Cream
Veracruz State has some of the most important coffee-producing regions within Mexico and one of the most traditional coffee routes due to its geographical location below the slopes of the Pico de Orizaba volcano. It has beautiful forest landscapes and is rich in coffee culture. The Mountain Water Process is a method of indirect decaffeination. All MWP decafs come from Descamex, which uses pure water from Pico de Orizaba—the highest mountain in Mexico. The process begins with a chemical analysis to determine optimal conditions, and then the beans are steamed and prepared for extraction. The extraction process uses a water-based saturated solution that removes the caffeine while keeping the coffee's flavour compounds in place. The caffeine is extracted under controlled conditions of flow, temperature, pressure and vacuum, using a green coffee extract obtained from the coffee beans. After the extraction takes place beans are dried gently through a triple drying system and the coffee beans end up being polished.
Over the last few years we have had a change of heart about decaf. Whereas before we viewed it as a necessary evil over time we have come to accept it as an important and delicious coffee in its own right. We sampled over 20 different decaffeinated coffees before deciding on this one as we really wanted something that stands out. This coffee is versatile across a range of brew methods but really shines on espresso or French press.
“Ooh, it gets dark, it gets lonely
On the other side from you
I pine a lot, I find the lot
Falls through without you
I’m coming back love, cruel Heathcliff
My one dream, my only master”
