We found a comforting mixture of graham cracker, milk chocolate, and molasses aromas in this organic decaf, with flavors of semi-sweet chocolate and dates when brewed. The body is velvety with mild acidity and the aftertaste is pleasantly tannic, with toasted pecan and black tea notes.
Producer: Sierra Mixteca de Yucuhiti Unidos
Region: Oaxaca, Sierra Mixteca
Altitude: 5,900 feet
Varietal: Bourbon and Yellow Bourbon
Process: Washed Mountain Water Process
Notes: Graham Cracker, Semi-Sweet Chocolate, Dates
This lot, imported by Crop to Cup from Oaxaca's Galguera Gomez mill, consists of coffees from six communities around Guadalupe Miramar, a small indigenous Mixteca village in western Oaxaca.
The Mountain Water Process
The Mountain Water Process (MWP) is a chemical-free method for removing caffeine from green coffee beans. The process involves soaking green coffee in fresh mountain glacier 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. Under pressure, the coffee oils are reintroduced to the green coffee, leaving it around 98% caffeine free.
The process tends to emphasize body and chocolate notes while preserving acidity.