Mexico Decaf green coffee beans are harvested from the Bourbon, Caturra, Catuaí, Typica varieties of coffee plants. The beans are washed and decaffeinated with the mountain water process. The mountain water decaffeination method removes 99.9% of caffeine by using only clear pure water from Pico de Orizaba, the highest mountain in Mexico. The green coffee beans are immersed in water to extract the caffeine, then filtered to remove the caffeine. Because this method removes the oils and flavors from coffee beans, they are soaked in the filtered water to reabsorb their flavor profiles, creating a clean, crisp coffee.
Cupping notes: nutty, caramel, orange notes, more complex
Region: Tapachula, Chiapas
Growing Altitude: 1,000–1,200 masl
Arabica Variety: Bourbon, Caturra, Catuaí, Typica
Milling Process: Mountain Water Decaffeination