Decaffeinated coffees are becoming more and more popular, and in fact, at present, the consumption of specialty decaf coffee has skyrocketed.

From the Sierra Madre de Chiapas and thanks to the Mountain Water Process, it has been possible to eliminate 97% of the caffeine with fresh water and increasing its temperature naturally.

The process begins with chemical analysis to determine optimal conditions, then the beans are steamed and prepared for extraction. The extraction process uses a saturated, water-based solution that removes caffeine while keeping the coffee’s flavor compounds in place.

With this process, we get a decaffeinated specialty coffee with very marked notes of spices and cinnamon. Lime aromas and buttery body. Medium citric acidity with dark chocolate notes.

For its preparation, we will recommend both Italian moka pot and espresso.