This soft and balanced Mountain Water Process decaf introduces itself with aromas of graham cracker, chocolate-covered almond, and sweet tobacco. Notes of raisin, cocoa powder, and a hint of Meyer lemon in the cup are accompanied by black cherry sweetness and mandarin acidity. The aftertaste is pleasantly savory, with hints of barley and hazelnut.

Details

Producer: Jose Vasquez
Farm: Various smallholders
Region: Oaxaca, Mexico
Altitude: 5,905-6,398 feet | 1,800-1,950 masl
Varietal: Typica la Pluma, Bourbon, Caturra, Mundo Novo
Process: Mountain Water Process
Roast: Medium
Notes: Raisin, Graham Cracker, Cocoa

The Story

Imported by our friends at Crop to Cup.

Huerta del Rio means "garden of the river," a nod to the many mountain streams that run down the slopes of Sierra Mixteca. This coffee was grown on small plots (less than 3 hectares) spread over the Sierra Mixteca range in an ideal coffee growing climate: misty mornings fed by the Pacific Ocean, strong midday sun, and chilly nights. 

In the small mountain town of Santa Cruz Tutiahua, Jose Vasquez and his wife Marcelina Mendoza Vasquez are at the center of a group of nearly 130 smallholder families in the region. The group gets together every few months to trade tips, labor, and equipment. They are committed to organic practices, composting waste, and other sustainable practices.

The Mountain Water Process

Mountain Water Process is a chemical-free method for removing caffeine from green coffee. The process involves soaking green coffee in fresh mountain water until it reaches a saturation level that allows the dissolvable solids, including caffeine, to be extracted. The water then passes through carbon filters, removing the caffeine before being returned to the tank. Using pressure, the coffee oils are reintroduced to the green coffee, leaving it around 98% caffeine free.