Veracruz Mountain Water Decaf | Mexico
Milk Chocolate | Pecan | Mandarin Orange
Process: Mountain Water Decaf (Descamex Facility)
Region: Veracruz
Varietal: Bourbon, Caturra, Typica
Altitude: 1200 masl
Chemical-free decaf processing is our preferred decaf method over over others that use methylene chloride or ethyl acetate for several reasons. While both chemicals are approved by regulatory agencies like the FDA, some consumers remain concerned about potential health risks associated with even trace amounts of chemical residues. This has led to a preference for natural alternatives. Chemical-free processes, such as the Mountain Water Process or Swiss Water Process, rely solely on water and other natural elements to remove caffeine, appealing to those who value clean, "natural" products.
Additionally, these methods are known for better preserving the coffee's original flavor profile, as they avoid introducing synthetic compounds that could alter its taste. Beyond health and flavor, chemical-free decaffeination is often seen as more environmentally friendly, aligning with the growing demand for sustainable and transparent practices in coffee production. This makes it especially appealing in the specialty coffee industry, where quality and ethical sourcing are paramount.
The Process
The Mountain Water Decaffeination Process, exclusive to the Descamex facility in Mexico, is a widely recognized natural method for decaffeinating coffee. This process uses pure water as a solvent to extract caffeine from unroasted green coffee beans.
Mountain Water decaf is completely chemical-free. It removes approximately 99% of the caffeine while preserving the coffee’s original flavor and sensory profile. Learn more about the decaffeination process for specialty green coffee on our blog.
This particular lot of Veracruz green coffee comes from smallholder farmers across the region. It features Typica, Bourbon, and Caturra varieties. Before decaffeination at Descamex, the coffee is washed and fully sun-dried.
What to Expect:
This decaf offering tastes best both as drip or espresso, with or without milk. We aim to profile this coffee right down the middle so that no matter what your brewing outcome is, it will taste delicious and will be easy to extract. On espresso, we recommend a 1:2.5 ratio in about 28 seconds. On filter, a 1:15-1:17 ratio is ideal and will taste great across the board.
Milk Chocolate | Pecan | Mandarin Orange
Process: Mountain Water Decaf (Descamex Facility)
Region: Veracruz
Varietal: Bourbon, Caturra, Typica
Altitude: 1200 masl
Chemical-free decaf processing is our preferred decaf method over over others that use methylene chloride or ethyl acetate for several reasons. While both chemicals are approved by regulatory agencies like the FDA, some consumers remain concerned about potential health risks associated with even trace amounts of chemical residues. This has led to a preference for natural alternatives. Chemical-free processes, such as the Mountain Water Process or Swiss Water Process, rely solely on water and other natural elements to remove caffeine, appealing to those who value clean, "natural" products.
Additionally, these methods are known for better preserving the coffee's original flavor profile, as they avoid introducing synthetic compounds that could alter its taste. Beyond health and flavor, chemical-free decaffeination is often seen as more environmentally friendly, aligning with the growing demand for sustainable and transparent practices in coffee production. This makes it especially appealing in the specialty coffee industry, where quality and ethical sourcing are paramount.
The Process
The Mountain Water Decaffeination Process, exclusive to the Descamex facility in Mexico, is a widely recognized natural method for decaffeinating coffee. This process uses pure water as a solvent to extract caffeine from unroasted green coffee beans.
Mountain Water decaf is completely chemical-free. It removes approximately 99% of the caffeine while preserving the coffee’s original flavor and sensory profile. Learn more about the decaffeination process for specialty green coffee on our blog.
This particular lot of Veracruz green coffee comes from smallholder farmers across the region. It features Typica, Bourbon, and Caturra varieties. Before decaffeination at Descamex, the coffee is washed and fully sun-dried.
What to Expect:
This decaf offering tastes best both as drip or espresso, with or without milk. We aim to profile this coffee right down the middle so that no matter what your brewing outcome is, it will taste delicious and will be easy to extract. On espresso, we recommend a 1:2.5 ratio in about 28 seconds. On filter, a 1:15-1:17 ratio is ideal and will taste great across the board.
Milk Chocolate | Pecan | Mandarin Orange
Process: Mountain Water Decaf (Descamex Facility)
Region: Veracruz
Varietal: Bourbon, Caturra, Typica
Altitude: 1200 masl
Chemical-free decaf processing is our preferred decaf method over over others that use methylene chloride or ethyl acetate for several reasons. While both chemicals are approved by regulatory agencies like the FDA, some consumers remain concerned about potential health risks associated with even trace amounts of chemical residues. This has led to a preference for natural alternatives. Chemical-free processes, such as the Mountain Water Process or Swiss Water Process, rely solely on water and other natural elements to remove caffeine, appealing to those who value clean, "natural" products.
Additionally, these methods are known for better preserving the coffee's original flavor profile, as they avoid introducing synthetic compounds that could alter its taste. Beyond health and flavor, chemical-free decaffeination is often seen as more environmentally friendly, aligning with the growing demand for sustainable and transparent practices in coffee production. This makes it especially appealing in the specialty coffee industry, where quality and ethical sourcing are paramount.
The Process
The Mountain Water Decaffeination Process, exclusive to the Descamex facility in Mexico, is a widely recognized natural method for decaffeinating coffee. This process uses pure water as a solvent to extract caffeine from unroasted green coffee beans.
Mountain Water decaf is completely chemical-free. It removes approximately 99% of the caffeine while preserving the coffee’s original flavor and sensory profile. Learn more about the decaffeination process for specialty green coffee on our blog.
This particular lot of Veracruz green coffee comes from smallholder farmers across the region. It features Typica, Bourbon, and Caturra varieties. Before decaffeination at Descamex, the coffee is washed and fully sun-dried.
What to Expect:
This decaf offering tastes best both as drip or espresso, with or without milk. We aim to profile this coffee right down the middle so that no matter what your brewing outcome is, it will taste delicious and will be easy to extract. On espresso, we recommend a 1:2.5 ratio in about 28 seconds. On filter, a 1:15-1:17 ratio is ideal and will taste great across the board.