Veracruz Mexico Decaf

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Description

Flavor profile

Goodness gracious! A decaf that doesn't suck? An actually tasty caffeine free delight? Yep, indeed. Am I too proud of my decaf? Perhaps, but I'm just thrilled I can brew up a cup of coffee at 9pm with no consequences!

Milk chocolate, nougat, stone fruit, cane sugar

Veracruz Mexico Decaf

Veracruz Mexico Decaf Mountain Water Process

Farm:

Veracruz Mexico Decaf

Descamex in Veracruz

Region:

Veracruz Mexico Decaf

Veracruz

Varietal:

Veracruz Mexico Decaf

Tipica, Bourbon, and Caturra

Altitude:

Veracruz Mexico Decaf

1400m

Process:

Veracruz Mexico Decaf

Washed

Decaf Coffee | Mountain Water Process
The Mountain Water Decaffeination Process is trademarked to the Descamex facility in Mexico. As a popular natural method for decaffeination, the Mountain Water Process uses pure water as an extraction solution, separating the caffeine compounds from the unroasted green coffee.

Mountain Water decaf process green coffee is chemical-free. The decaffeination process removes roughly 99% of the coffee’s caffeine while preserving flavor the coffee’s original sensory profile. Read more about how specialty green coffee undergoes decaffeination on our blog.

This lot of Veracruz green coffee beans was sourced from small holders across the region. The coffee combines Tipica, Bourbon and Caturra varieties. Before undergoing decaffeination at the Descamex facility, it was washed and fully sundried.

Veracruz Green Coffee
Veracruz, nicknamed the “capital of coffee,” is the second-largest coffee-producing state in Mexico. The coastal city, located in the southeast along the Gulf of Mexico, was the gateway for coffee to disseminate throughout the country after the first plants arrived in Mexico in the 18th century from the Caribbean.

With an elevation of 1,200-1,600masl, Veracruz is well-suited for Arabica coffee production. The coffe-growing region boasts a warm, semi-humid climate with average rainfall of 2,141mm of rain annually.

Mexican Coffee
Half a million coffee growers in Mexico depend on coffee for their livelihoods. One can find coffee intercropped with citrus, corn, banana, and other produce for home consumption. Most farmers in Mexico are smallholders with less than 10 hectares.

In the 2010s, Mexico’s coffee farms were devastated by leaf rust. Fortunately, the coffee industry and the Mexican government rallied to support Mexico’s coffee farmers. Importers invested and provided technical support in the field and the Mexican government initiated a national program to renew coffee plantations. By the 2017/18 harvest, over 15% of Chiapas and 35% of Veracruz were replanted with rust resistant varieties. Mexican coffee production has since rebounded. The USDA forecasts 4.1 million 60kg bags for the 23/24 crop.

Mexico coffees are celebrated for their balanced sweetness and round chocolate and toffee notes. Today, many Mexican coffees are shade grown under forest canopies. This critical step helps to conserve biodiversity and reduces the need for conventional fertilizers and pesticides.

Recipes

Conical Brewing method:25g coffee - 400g water (temp: 205 f ) - total time: 3:30 min
Espresso: 3:1 ratio recommended: 18g in 54g out.

Veracruz Mexico Decaf

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