This is a community-sourced, organically produced coffee hailing from the Chiapas region of Mexico, which
takes its name from the local dam and reservoir that provides a vital fresh water source to local farms and
residents. Many of the farms that contributed to this coffee are also situated in the Triunfo Biosphere
Reserve, one of the last remaining Central American Cloud Forests, a uniquely beautiful and particularly
biodiverse microclimate. The average farm size of producers contributing to this lot is about 2 Hectares
(about 5 acres). After careful preparation using the traditional washed method under organic practices, the
coffee was then decaffeinated using the Mountain Water Process decaffeination process. This is a variation
on the Swiss Water Process, namely in geography. Mountain Water Processing uses pure mountain spring water
from the Pico de Orizaba (the tallest mountain in Mexico) to steam the beans to open their pores to prepare
for decaffeination. The coffee is then passed through several coffee tanks with green coffee extract, which
has had the caffeine extracted. The green coffee beans release the caffeine into the green coffee solution,
but not anything else. The result is a coffee that has more of a smooth flavor than you might find in a
coffee with a different decaffeination process. The aroma is reminiscent of toasted oats or fresh toasted
bread, and the brew is delightfully drinkable - caramel sweetness over dark chocolate with a velvety smooth
finish. “Death before decaf”? You’ll make an exception for this one!
How to Brew It:
This coffee performs well on all brewing methods - we use a 1:15 coffee to water ratio for our pourovers and
immersion brews, at 195–200 degrees.
CountryMexico
RegionChiapas
VarietalTypica, Mundo Novo, Bourbon, & Caturra
Altitude1500–1800 Meters
Production MethodWashed, Mountain Water Process Decaffeinated
