Decaf Chiapas - Medium-Dark
Don’t let your expectations fool you - decaf coffees can be so good! We certainly think this offering from Chiapas, Mexico stands out as one of the best decafs we’ve ever had the pleasure to try. I roast this coffee two ways: dark and a lighter-medium. As a dark roast it has a creamy mouthfeel, with notes of malty chocolate and almond. As a medium it retains a sweet acidity, with notes of cinnamon and citrus.
This coffee is decaffeinated using the “Mountain Water Process” - a process free from chemicals that uses charged water to attract the caffeine molecules in the coffee, removing it from the seeds.
Process: Washed
Variety: Bourbon, Typica, Mundo Novo
Farm: CESMACH Cooperative
Ratio:
Filter - 15:1
Espresso - 17g dose, 36g yield
Don’t let your expectations fool you - decaf coffees can be so good! We certainly think this offering from Chiapas, Mexico stands out as one of the best decafs we’ve ever had the pleasure to try. I roast this coffee two ways: dark and a lighter-medium. As a dark roast it has a creamy mouthfeel, with notes of malty chocolate and almond. As a medium it retains a sweet acidity, with notes of cinnamon and citrus.
This coffee is decaffeinated using the “Mountain Water Process” - a process free from chemicals that uses charged water to attract the caffeine molecules in the coffee, removing it from the seeds.
Process: Washed
Variety: Bourbon, Typica, Mundo Novo
Farm: CESMACH Cooperative
Ratio:
Filter - 15:1
Espresso - 17g dose, 36g yield
Don’t let your expectations fool you - decaf coffees can be so good! We certainly think this offering from Chiapas, Mexico stands out as one of the best decafs we’ve ever had the pleasure to try. I roast this coffee two ways: dark and a lighter-medium. As a dark roast it has a creamy mouthfeel, with notes of malty chocolate and almond. As a medium it retains a sweet acidity, with notes of cinnamon and citrus.
This coffee is decaffeinated using the “Mountain Water Process” - a process free from chemicals that uses charged water to attract the caffeine molecules in the coffee, removing it from the seeds.
Process: Washed
Variety: Bourbon, Typica, Mundo Novo
Farm: CESMACH Cooperative
Ratio:
Filter - 15:1
Espresso - 17g dose, 36g yield
CESMACH has nearly 500 active members and has been managed by Sixto Bonilla for the last 15 years. Sixto is very quality-focused and driven to empower his cooperative community with the tools and resources to produce better quality. The farms of both CESMACH and the Finca Triunfo Verde are located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. It is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.
The resplendent quetzal, a resident of El Triunfo Biosphere Reserve depicted sitting on a coffee tree branch
