Decaf BlendDecaf

Medium: Molasses, cocoa powder and marmalade.

Mexico Chiapas

Producer : Various small producers

Region: Chiapas

Country: Mexico

Decaffeination: Mountain Water Process

Elevation: 900 ~ 1,400 masl

Varieties: Bourbon, Mundo Novo Caturra

Sourced Through: Upstream

Huila, Nariño

Producer : Various small producers

Region: Huila, Nariño

Country: Colombia

Processing: Washed

Decaffeination: Water-Natural Ethyl Acetate Method

Elevation: 1,300 ~ 1,800 masl

Varieties: Caturra, Castillo, Colombia

Sourced Through: Project Origin

---

About the Mountain Water Process

This lot was decaffeinated at the Descamex factory in Mexico. Descamex uses processes free of any chemicals. Coffee processed in this plant is organic and processed with the mountain waters that flow from the tip of Pico de Orizaba in Mexico. Each batch of green coffee is soaked in water until the soluble components seep out of the beans. The caffeine-extracted fluid is passed through a filter that extracts the caffeine from this solution. The coffee to be decaffeinated is then rehydrated and placed in the tank under optimal temperatures, vacuum, and pressures for the caffeine to be extracted. This solution then combines the crystal-clear waters of Pico de Orizaba and imparts the flavour and top notes that identify a coffee and its origin. After the extraction, the beans are triple-dried before being polished and physically and chemically analysed for remaining caffeine.

Decaffeinated coffee from Descamex reads between 0.020% to a maximum of 0.10%(g/100g) or about 99.9% caffeine free.

About Regional Decaf

Our Project Origin specialty decaf is all about raising the bar on how decaffeinated coffee should taste. We do not compromise on flavour with this offering and are selective about the coffees we source through the Huila, Cauca and Nariño regions that cup from 84 to 85 points. The selected coffee is then sent to have 99.9% of the caffeine removed using fresh spring water and Ethyl Acetate - a completely natural by-product of sugar cane. This method is gentle, chemical free and retains coffee structure as well as flavour. The result is a decaf coffee that tastes just as good as the original lot where these coffee beans were grown.

Colombia is the second largest producer of arabica coffee in the world and benefits from its tropical location, mountainous terrain and high average rainfall. Coffee production is abundant with two harvests per year and is of excellent quality, particularly in the coffee growing regions that we use to source this offering, where altitudes range from 1300 - 1800 metres above sea level and temperatures are a mild 15 - 25º Celsius.