Disclaimer: Perceived flavours & aromas are subjective... maybe you'll try the decaf & think it just tastes of coffee !
 
Country: Mexico
Region: Frailesca, Chiapas
Process: Natural
Decaffeination Process: Mountain Water
Varietals: Bourbon, Caturra, Mundo Novo & Typica
Altitude: 1200-1800 metres above sea level
 
Sourced from 24 communities in the Frailesca region, and the Sierra Mariscal, nestled within the majestic Sierra Madre de Chiapas mountain range, this coffee benefits from the same microclimate as the famed Huehuetenango region. What sets this coffee apart is the meticulous Mountain Water Process, an all-natural decaffeination method that uses pure water from Pico de Orizaba, Mexico’s highest peak. This process expertly removes caffeine while preserving the coffee's inherent flavour, full-bodied taste, complex aroma, and vibrant character.
 
Based in Córdoba, Veracruz, Descamex are pioneers in the decaffeination industry, and have earned a reputation for their innovative and natural approach to preserving the integrity of coffee flavours while removing caffeine. The Mountain Water Process (MWP) is their signature decaffeination method, celebrated for its ability to maintain the rich, nuanced flavours that coffee lovers cherish.
 
Mountain Water Decaffeination Process: 
Chemical Analysis: A precise chemical analysis takes place to determine the optimal conditions for decaffeination, ensuring that the process is tailored to the specific characteristics of each batch of coffee beans.
Steaming: The beans are gently steamed, to prepare them for the extraction process.
Extraction: Then the beans are soaked in pure water from mountain glaciers, allowing the caffeine and coffee solids to dissolve.
Filtering: Water is passed through activated charcoal filters to remove caffeine, while retaining the flavour compounds.
Drying & Polishing: The beans are gently dried in cylindrical and vertical coffee dryers, before polishing to remove dust particles.
Packaging: The decaf beans are packaged into hessian sacks for distribution.
 
Many thanks to the Frailesca communities, Descamex, and Omwani for allowing me to use their excellent images