Mexican Decaf Mountain Water Process

Profile 

Main Flavour Notes: Milk Chocolate | Bright Citrus 

Finish: Smooth and clean with a subtle sweetness 

Coffee Information 

Process: Mountain Water Process (Decaffeinated) 

Species: Arabica 

Varietal: Typica, Bourbon 

Altitude: 900 - 1200 m

Region: Frontera, Chiapas 

SCA Cupping Score: 83.5 

The Story Behind the Coffee 

Our Mexican Decaf Mountain Water Process coffee is sourced from smallholder farmers in the Frontera Region of Chiapas, in the Sierra Madre Mountains of Mexico. The coffee grown here benefits from the same microclimate as the famous Huehuetenango region in Guatemala.

Upgrades and development in technology means that decaffeinated coffee now offers the same quality and complex flavour profiles as their caffeinated counterparts. The beans are decaffeinated using a natural method called the Mountain Water Process, which uses glacier water running down from the nearby Pico de Orizaba Volcano, ensuring that the caffeine is removed gently while the flavour remains intact.

This coffee has a balanced flavour profile including notes of milk chocolate and bright citrus, with finishing notes that are clean and sweet on the palate. The well-rounded flavours of this coffee echo the dedication and care of the farmers in Chiapas whose commitment to sustainable practices and quality craftmanship ensures each batch is carefully produced.