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mountain water decaf

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General info

State: Oaxaca

Region: Sierra Flores de Magón

Varietal: Bourbon, Caturra, Typica and Colombia

Elevation: 1.300 - 1,700 masl

Processing method: Washed

Testing notes

History

This coffee is sourced in the Mazateca region and then decaffeinated in Veracruz by the Mexican company Descamex, using the Mountain water process described below.


The water used in this chemical-free decaffeination flows from Mexico’s highest volcano, Pico de Orizaba, peaking at 5,636 masl.

Licorice, creamy, butter biscuits

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Green coffee beans are inmersed in the crystal clear water of Pico de Orizaba. In this steam bath, the pores of the grain are opened and the organoleptic attributes, acids and caffeine are extracted.

The resulting solution is passed through a special filter, which separates the caffeine-laden water from the liquid containing the palette of aromas, flavors and acids.

This system helps remove approximately 99% of the caffeine originally found in the beans, but without taking away flavor, aroma and characteristics.

After that, the oils and the original properties of the coffee (already without caffeine) are returned to the beans. Finally, the coffee must be dried, packaged, and shipped to be roasted and enjoyed.

mountain water decaffeination

process

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