Organic: Mexico Decaf SWP

Profile

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. 

Swiss Water Process

Decaffeinated coffee is often drunk by pregnant women or nursing mothers. This is why we have decided to include a coffee in our range that has been produced organically and decaffeinated according to the Swiss Water Principle without the addition of chemicals. Another advantage of this decaffeination is that the coffee flavour is best preserved compared to the other methods, resulting in a coffee with a great taste. 

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.