This light-medium roasted organic decaf coffee features a sweet black cherry and Baker’s chocolate aroma. When brewed, it has a smooth body and notes of nougat and anise seed with a red apple sweetness. The acidity is soft with a fresh note of cedar in the finish.
Altitude: 4800 feet
Varietal: Typica and Caturra
Process: Washed Mountain Water Process
Notes: Black Cherry, Nougat, Cedar
This organic Mountain Water Process coffee comes from Sochiapam in the state of Oaxaca, Mexico, imported by our friends at Crop to Cup. Consisting of harvests from 351 farmers selected by Ramon Ruiz, it earned a score of 86.5 when cupped at origin.
The Mountain Water Process
Mountain Water Process 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.