Mexico Decaf Specialty Coffee

Mexico Decaf green coffee beans are harvested from the Bourbon, Caturra, Catuaí, Typica varieties of coffee plants.

Decaffeination Process:

The beans are washed carefully. They are decaffeinated with the mountain water process. This method is gentle. It protects the natural flavors of the coffee. The beans offer rich chocolate notes. They also show nutty tones. A hint of grapefruit adds brightness. Together, these flavors create a smooth cup. The body is medium and the finish is clean.

The mountain water decaffeination method removes 99.9% of the caffeine. It uses only pure water which comes from Pico de Orizaba. This is the highest mountain in Mexico. The source is clear and fresh. It leaves no chemical taste. This makes the process appealing to many coffee drinkers.

First, the green coffee beans are immersed in water. The water draws out the caffeine. This step also removes some natural oils. It takes out some flavor compounds too. The water then goes through filters. These filters trap and remove the caffeine. The water keeps the flavor compounds.

Because some flavors leave the beans during extraction, the beans are soaked again. This time they sit in the filtered, flavor-rich water. The beans slowly reabsorb their flavor profile. This step restores their character. It protects the subtle notes that define the final cup.

The result is impressive. The coffee is clean and crisp. It feels balanced. The chocolate notes stay smooth. The nutty tones remain warm. The grapefruit hint adds a delicate spark. Each sip feels natural.

This process creates a dependable Mexico Decaf option. It is ideal for people who want full flavor, and suits those who prefer a gentle method of decaffeination. It fits both morning routines and late-night cups. The mountain water method keeps the taste pure. It offers decaf coffee without compromise.