This one’s (mostly) for the decaf lovers! We are pleased to be able to offer a feature decaf coffee, from the breathtaking mountains of Oaxaca in southern Mexico. Known for its rich cultural heritage, Oaxaca is home to several indigenous groups and distinct dialects who work together to ensure their unique cultures are preserved. This spirit of community is widespread amongst coffee producers of Mexico: the overwhelming majority of coffee producers here are small-holder farmers that are organized into cooperative growing organizations. The UNECAFE co-op that produced this coffee is one of those, specifically with the idea of preserving the native ecology and soil health of their coffee production. Most of the coffee that this group produces (including this one) are organically grown.
After this lot was carefully picked, sorted, and processed using the traditional washed process, it was sent along to be decaffeinated by Descamex using the Mountain Water Process. A slight variation on the more well-known Swiss Water Process, the coffee is first soaked in hot water to extract caffeine (as well as most other soluble materials), creating what is known as Green Coffee Extract (GCE). This GCE is then processed through a charcoal filter, which traps the larger caffeine molecules while allowing the other soluble materials to pass through. The GCE, now almost completely devoid of caffeine, is used as the soaking water for the next batch of green beans (from the same lot). Because the decaf GCE is already saturated with the non-caffeine solubles, on this next batch (and successive batches), the extract will only soak up the caffeine, and the process will continue until the whole lot has been decaffeinated.
The variation here being mostly in name and the water used: Swiss Water Processed coffees were originally decaffeinated in a small Swiss town but are now all processed in a facility in Vancouver, and Mountain Water Processed coffees water are processed in the Pico de Orizaba Mountains in Mexico, using fresh spring water. Both methods are widely recognized as being the most natural decaffeination methods, using no synthetic (or otherwise) chemicals, as well as being favored to be the least disruptive to the coffee’s original flavors. Check it out for yourself! Pick up a bag for a decaf lover or as an evening treat that’ll let you sleep!
How it tastes:
A super smooth cup, the dry aroma of this coffee brings to mind toasted almonds with lush cherry undertones, leading into the brewed cup, where pecans and dark chocolate dominate with hints of sherry, all delivered in a pleasant, creamy body. So full flavored you won’t know you’re drinking decaf!
How to Brew It:
This coffee is best enjoyed brewed using a filter option, either pourover or drip, at a ratio of 1:15 and a brew temperature of 197 – 203 degrees.
CountryMexico
RegionSierra Sur, Oaxaca
Altitude1200 – 1600 Meters
VarietalsTypica & Bourbon
Production MethodDecaf Mountain Water Process; Washed
