Origin: Mexico

Region: Chiapas

Varietal: Typica, Bourbon, Caturra, Mondo Novo, Catuai

Altitude: 900-1600 masl

Certification: Mountain Water Decaf

Harvest Year: 2018

Processing: Wet processed

Tasting Notes: Brown sugar, ripe green apple, lemon, buttery finish.

Roasting Notes: We prefer a darker roast and FC++ to bring some of the more notable flavours to the front of the pallette.

Bag Number:

Mexican Mountain Water Decaf - Per Kg

  • Population: 108.7 Million People

    Coffee Production: 4.1 Million bags (60 kg):

    Country bag capacity: 132 pounds

    Domestic Consumption: About 1 Million bags

    Cultivated Area: 420,000 Hectares (1,037,000 acres)

    Harvest: November-January (in the high elevations)

    Arabica Introduced: Coffee was introduced from the Antilles at the end of the 18th century.

    Farms: Over 120,000, most of which are small holdings (under 5 hectares).

    Specialty Coffee Regions: Chiapas, Oaxaca, Veracruz, Puebla

    Botanical Varietals: Bourbon, Mundo Nuevo, Caturra, Maragogype, Garnica

  • The Mountain Water Decaf process uses clear, pure water from the glaciers and highest mountain in Mexico. In the decaffeination process, the green coffee beans are immersed in water in order to extract the caffeine. The water constains the soluble components of the coffee beans which hold the elements of the individual coffee's flavor, so that during the extraction of the caffeine the beans maintain their original taste components. The resulting coffee is 99.9 caffeine free. Once decaffeination is finished the beans are dried and packed. We are finding the coffee decaffeinated in this ultra modern Mexican plant to be the purest and cleanest we have found. In addition, the process can be performed on relatively small lots of coffee - this means top quality coffees, rather than volume coffees - can be decaffeinated. Top coffees decaffeinated this way are a real break-through.

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