Medium body, dark chocolate, hazelnut and caramel.
|Origin:||Various growers, Chiapas, Mexico.|
|Process:||Washed, Mountain Water Decaf.|
|Elelvations:||1250-1550 metres above sea level.|
|Varietals:||Various Arabica cultivars|
|Best as:||Espresso, Filter.|
Coffee was introduced in Mexico during 18th century from Cuba and since then the country has become the fifth largest producer in the world with an output of around 4 million bags per year. It is also the largest producer of Orgaic coffee.
Chiapas, in the very south west of the country shares a border with the coffee producing region of Huehuetenango in Guatemala, and although the terroir is very different, the coffee is often of similar high quality.
About Mountain Water Process Decaffeination:
Mountain Water Decaf is a non-chemical process of decaffeinating coffee beans. The green coffee beans are soaked in large vats of water during which the caffeine and flavours release from the beans. The caffeinated, coffee flavoured water solution is then run through a special filter that pulls the caffeine from the water. Once the process is finished, the caffeine-free, flavour charged water is reintroduced to the beans, restoring any flavour lost in the initial phase. The Mountain Water Process Decaffeination facilities are based in Mexico and use the water from the glaciers of the Pico de Orizaba mountain in Mexico.
This coffee is certified Organic.