HEIGHT: 1.200 m.a.s.l
PROCESS: Decaffeinated with water
Dark chocolate, lime, spicy, cinnamon, muscovado sugar.
Decaffeinated coffees are making a strong breakthrough, and in fact, today, consumption of specialty decaf coffee has reached high volume all around the globe.
From the Sierra Madre de Chiapas and thanks to the Mountain Water Process, 97% of the caffeine has been eliminated with fresh water and the increasing of temperature in a natural way.
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 flavour compounds in place.
This process results in a decaffeinated coffee with pronounced spice and cinnamon notes. Lime aromas and buttery body. Medium citric acidity with notes of dark chocolate.
For its preparation, we recommend both Italian Moka and espresso.