Mexico Veracruz Decaf 

Veracruz State has some of the most important coffee-producing regions within Mexico and one of the most traditional coffee routes due to its geographical location below the slopes of the Pico de Orizaba volcano. In the state, more than 145 thousand ha of area is sown. There are around 16000 properties called Fincas growing coffee with an average of 47% tree coverage and rainfall annual average of 1,770 mm. It has beautiful forest landscapes and is rich in coffee culture. Due to its natural riches and fertility, you can find a range of sweet flavours, where notes of caramel, red fruits and a strong base of dark chocolate predominate. The coffees of this region are highly aromatic and are grown from an altitude of 1,000-1,200 meters above sea level onwards. Due to their bright acidity and balanced body, the coffees have conquered the acceptance of demanding coffee connoisseurs even when they are subjected to the Water Mountain Process to eliminate caffeine from the beans.

The Mountain Water Process is a method of indirect decaffeination. All MWP decafs come from Descamex, which uses pure water from Pico de Orizaba—the highest mountain in Mexico. The process begins with a chemical analysis to determine optimal conditions, and then the beans are steamed and prepared for extraction. The extraction process uses a water-based saturated solution that removes the caffeine while keeping the coffee's flavour compounds in place.

The caffeine is extracted under controlled conditions of flow, temperature, pressure and vacuum, using a green coffee extract obtained from the coffee beans. After the extraction takes place beans are dried gently through a triple drying system and the coffee beans end up being polished.

Region: Veracruz
Farm: Various
Coffee Variety:Blend of Catuai & Marsellesa
Altitude: 1,000-1,200 Masl
Harvest: January-April
Drying: Patio, Raised Beds, Mechanical
Process: Mountain Water Process
Tasting notes: Chocolate, Caramel, Creamy and Sweet with a clean finish