Organic: Mexico Decaf MWP

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The coffee is low in acidity, mild and balanced with a fine pleasant of brown raw sugar and a silky mouthfeel. Aromas of dark chocolate and roasted almonds. 

Origin

Puebla is the fourth largest coffee growing region in Mexico and has a long tradition of growing high quality and organically grown coffee. The coffee is largely grown by small farms at an altitude of 900 to 1,000 metres above sea level. 

Mountain Water Process

Decaffeinated coffee is often drunk by pregnant women or nursing mothers. We have therefore decided to include a coffee in our range that is produced organically and decaffeinated without the addition of chemicals according to the Mountain Water principle. 

Another advantage of this decaffeination process is that the coffee flavour is best preserved compared to the other methods, resulting in a coffee with a superior taste.

This is how Mountain Water decaffeination works:
The green coffee beans are immersed in pure glacial meltwater from the Pico de Orizaba in Mexico (the highest volcano in North America). This dissolves the caffeine and oils. The caffeine is then filtered out of the water and only the water-soluble oils are returned to the coffee. The result: caffeine-free coffee.

Roasting Recommendation for Mexico Decaf

We recommend a medium or slightly darker roast - rather medium if the coffee is roasted for filter or French press, darker if the coffee is roasted for bialetti, fully automatic or portafilter.

Decaffeinated green coffees are darker than conventional green coffees. This also applies to the roasting process, so the roasted coffees will also be slightly darker than conventional coffees with the same degree of roasting. To avoid scorching, you should choose a somewhat lower preheating temperature for decafs and also add a little less heat than usual during the drying phase of roasting. You have to listen carefully for the first crack, as they crackle more quietly. When the first crack comes, you should also lower the temperature more than usual - the RoR after the Frist Crack should not be higher than 12°C / minute. Of course, you should not lower the temperature too much to avoid baking, so aim for about 20% (for medium roasts) or 25% (for darker roasts) development time.

Packaging

The green coffee is delivered in a transparent and resealable 1kg or 5kg Ecotact fresh bag or in a 15kg bag-in-box.