Mexico Swiss Water Decaf
The state of Chiapas has Mexico’s largest and oldest coffee producing regions. The region benefits from the influence of the Atlantic Ocean on one side and the Pacific Ocean on the other. Along with the mountainous dividing slopes of the Sierra Madres Chiapas, these topographic features credits the region for creating a diversity of special microclimates.
The beans are decaffeinated using the Mountain Water Process which involves sourcing mountain water from one of the highest mountains in Mexico, Pico De Orizaba. The process involves steaming, rinsing and using a water-based solution to remove caffeine rather than using artificial compounds and chemicals. This natural process leaves a full bodied and flavoured coffee without any chemical residues
Country - Mexico
Region - Chicomuselo and Comalapa, Chiapas, Mexico
Species - Arabica
Varietal - Catuai and Typica
Altitude - 1100-1600 metres above sea level
Process - Decaffeinated using Mountain Water Process
Flavours - Dark Toffee, Chocolate, Cinnamon & Sweet Apple
Flavour Profile
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Origin
Mexican
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Ideally you should grind as you go. It’s important that your grind is matched to the coffee making process with plunger being very coarse and espresso being very fine.
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To preserve all those delicate flavours of freshly roasted beans, store them in either an opaque collapsible air tight container or vacuum sealed bag at room temperature away from direct sunlight.