#00MXD Mexican Decaf (Spring water)

Medium Roast

Origin - Mexico Region - Sierra Mazateca, Oaxaca Altitude - 1,200 - 1,500 masl Process - Traditonal fully washed Varietals - Typica, bourbon, mundo novo Decaffeination site - Descamex, Veracruz Tasting notes - Liquorice root, creamy, dark chocolate

Coffee cultivation is largely organic. The farms maintain a culture of minimal intervention; producers are quite reluctant towards pruning, and are proud of their 2-3 meter-high, 40-year-old typica trees. Coffee is produced in agroforestry meaning they are nurtured within different levels of shade and amongst other crops & wood.

Average land size is 1 hectare, and productivity averages 2 bags per hectare - between 10 and 20 times less than in south America.

This makes coffee from this area very rare and sought after.

The mountain water decaffeination process is patented by Descamex in Cordoba, Veracruz. It is a chemical-free process that uses the clean water from Mexico’s highest volcano: Pico de Orizaba.