Roasted to the lighter end of medium for espresso, this coffee carries a remarkable amount of character and bundles of sweetness.
Decaffeinated using the Mountain Water process, favoured for its minimal effect on flavour. This is high-quality, single origin decaf at it's best.
For decaffeination, green coffee from the Sierra Mazateca is transported to the Mountain Water decaf facility in Veracruz, north of the coffee producing regions we work with. For the processing, the station uses mineral water from Mexico’s highest peak, the Pico de Orizaba, or Citlaltépetl, which sits at 5,636 MASL. The process is chemical-free, immersing the green beans in a high pressure filtration system which gradually removes the caffeine. Once complete, the beans are re-dried and packed for export.
