El Motmot

Mexico, El Motmot Decaf

At Sow Coffee Project, we understand and respect your desire for decaffeinated coffee that doesn’t compromise on flavour or quality.

This coffee was grown in the Chiapas region of Mexico, which features some of Mexico's largest and oldest coffee-producing regions. In fact, some farms are able to access historical records dating back more than a century!

Chiapas is divided by the Sierra Madre Chiapas mountains, which, with the influence of the Atlantic Ocean on one side and the Pacific Ocean on the other side, create various unique microclimates that are ideal for growing coffee.

Once this coffee was harvested, it was naturally decaffeinated at origin via the Mountain Water Process, using water from one of Mexico’s largest mountains, Pico De Orizabo.

Simply put: it's delicious coffee without the caffeine!

What is Mountain Water Decaffeination?

This coffee is decaffeinated using the Mountain Water Process which involves sourcing natural mountain water from Pico De Orizaba - one of the largest mountains in Mexico. Since 2003, Mountain Water Process has been certified as organic (under NOP, EU, JAS, COR and SAGARPA regulations).

Before the process commences, a detailed physical-chemical analysis is performed on the coffee to determine optimal conditions. Beans are steamed and prepared before the extraction.

Using a water-based saturation solution of solid soluble from the coffee beans the caffeine is extracted under controlled conditions of flow, temperature, pressure, and vacuum. After the extraction takes place, the coffee is dried gently through the triple drying system and ends with the coffee being polished. This natural process leaves a full-flavoured coffee without any chemical residue.

This process helps preserve the original flavours of the coffee, maintaining its fruit characteristics and complexity.

Carefully sourced and roasted by Sow Coffee Project in Coburg North, Australia.