Mexico Mountain Water Decaf

Mexico Mountain Water Decaf is a Mexican coffee that has been decaffeinated using the Mountain Water Process. It’s designed to keep the cup profile intact, giving you a satisfying, origin-led flavour without the caffeine.

This coffee comes from Veracruz, Mexico, close to the Huatusco area. It’s described as a traceable, single-estate lot from the Finca La Laja farm.

The farm is owned by Hermilo Sampieri, and it’s described as being around 500 hectares. It’s a multi-generation coffee producer, with the family producing coffee for three generations.

The coffee is grown at around 1,100 metres above sea level. That elevation helps support steady development in the cherry, which can contribute to a more defined and structured cup.

The listed varieties are Caturra, Cirollo, and Borbon. Together, they’re selected to create a cup that still feels lively and complete after decaffeination.

The Mountain Water Process is a water-based decaffeination method that removes caffeine while aiming to preserve the coffee’s original flavour character. The process uses water that is filtered to remove caffeine so it can be reused while maintaining the bean’s flavour profile.

The decaffeination is done by DESCAMEX, also known as Descafeinadores Mexicanos. They specialise in the Mountain Water Process and handle the caffeine removal step.

Expect a cup with spicy and chocolate tones, alongside sweet and lemon notes. It’s described as having bright acidity with a clean aftertaste, which makes it feel more like a “proper coffee” rather than a flat decaf.

Yes. A structured decaf like this can work well for espresso when you want body and sweetness without caffeine, and it also suits filter brewing when you want the lemon and chocolate notes to come through clearly.

Yes. It can be bought as green coffee, or ordered roasted through Roast For You options. Roast For You follows the usual minimum of 6kg green per single origin so roasting can be planned efficiently while keeping quality consistent.

The harvest period is described as running from October or November through to April. That longer season can be helpful for planning buying and roasting schedules.

Store green coffee in a cool, dry place away from direct sunlight and strong odours, ideally sealed in the original bag or in a food-safe liner inside a lidded container. Roasted coffee is best kept at room temperature in an airtight bag or tin and used within a sensible time frame to keep the cup tasting sweet, clean and bright.