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Hints of: Molasses, Butterscotch, Blueberries
Grown in: Mexico
Best suited for: Espresso
GETTING TO KNOW our Decaf
Often frowned upon, decaf coffee can be delicious when done well. We believe they should be treated with the same respect as our other coffees, and we’re on a mission to bring you the cream of the non-caffeinated crop.
Our current decaf is a gem. Hailing from Mexico, the cup boasts notes of molasses, butterscotch & blueberries, all with a super smooth finish.
Our new decaf coffee comes from Sierra Mazateca in the Region of Oaxaca, Mexico, where the producers (mainly from indigenous communities) maintain its historical cultivation of typica and bourbon - two varietals now very rare in Latin America.
The farmers maintain a culture of minimal intervention; producers are quite reluctant towards pruning, and are proud of their 40-year-old typica trees. The average land size is one hectare, and productivity averages two bags per hectare - that’s between ten and twenty times less than in South America.
We sourced these beans through our friends from Ensambles Cafes Mexicanos, who dedicate their efforts to finding producers that work consciously towards improving quality, sustainability, equity, and social welfare.
Traditionally, most La Mazateca beans are bought by local intermediaries who then sell them on to bigger agents, who use them to improve high-volume blends, selling them with zero traceability. Seeing the potential in this area, Ensambles decided to implement a local supply chain that would enable them to separate the best-tasting coffees to provide better opportunities for the producers.
This particular lot of Sierra Mazateca was decaffeinated using the Mountain Water Process, unique to Mexico. In this process, the green beans, packed with caffeine, are soaked in water from high-altitude mountains.
This expunges most of the caffeine content. The next step involves running the water, now loaded with caffeine, through an elaborate filtration system. This system helps to clear away about 99% of the caffeine originally found in the beans, but maintains the flavour components of the coffee.
The mountain water, now saturated with coffee flavours but without the caffeine, is then added back to the beans. This results in a consistent and sweet coffee that, in the case of the Sierra Mazateca, showcases notes of caramel, biscuits, and subtle hints of berries.