Origin | Mexico 
Region | Chiapas 
Farmer(s) | Collective 
Variety | Typica and Caturra 
Masl | 1,200m
Process | Washed, MWP Decaf
Harvest  | 2023
 
As the market for specialty coffee grows, so does the need to innovate production at the farm.  For decades, Mexican coffees were considered inferior to its neighbors Guatemala and Honduras.  A large part of this was due to insufficient harvesting practices.  However, improvements in farming technology the last few years has greatly improved the cup profile and quality of microlots exported from Mexico.
 
Decaf MWP
Our water-processed decafs are done in a facility in Mexico called Descamex. In order to remove the caffeine in this process, green coffee is soaked in a water solution, which removes both the caffeine as well as other solubles in the coffee (flavor compounds, for instance). The water is removed from the seeds and run through a special filter that captures caffeine molecules and allows them to be strained from the solution. The solution—now containing flavor compounds but no caffeine—is then reintroduced to the green coffee seeds, which reabsorb the soluble materials. The coffee is then dried once more, and prepared for reexport.
 
Cup Score | SCA 84
 
Cup Profile | honey, brown sugar, almonds, medium body 
Brewing Methods | espresso, filter, manual pour-over