Decaf coffee is often mystified and scorned at by coffee lovers and industry professionals alike. However, many don’t wish to experience the usual effects of caffeine while enjoying the world’s most popular drink.
There are many decaffeinating processes that a coffee can go through before being roasted. Below we’ll explain one of the most common ones:
Mexico Mountain Water Decaf
Specific to Mexico, this decaffeinating process uses water from the glaciers of the highest mountains in the country. The green coffee beans are soaked in hot water to expand the coffee’s pores, allowing the caffeine to be extracted easier. The beans are then submerged in a mixture of water and coffee solids. Over time this water process removes the caffeine while leaving the original flavour oils within the coffee bean. The water is then removed, along with the caffeine that has been filtered out, leaving the green beans with 99.9% of the caffeine removed, which is the purest of the decaf methods.
This Mexico Mountain Water Decaf is a traceable single estate coffee from the Finca La Laja farm close to the village of Huatusco in the state of Veracruz. It’s grown at a high altitude, utilising the tropical climate and fertile soil found there.
Today, the farm is certified for its sustainable production with RFA and 4C. The name “La Laja” is derived from the name of a stone common in the region of Huatusco, Veracruz.