Mexico, Decaf

The Mountain Water Decaffeination Process is a unique method developed by the Descamex facility in Mexico. It’s a natural, chemical-free way to decaffeinate coffee using nothing but pure water to gently extract caffeine from the green coffee beans. This process removes about 99% of the caffeine while keeping the coffee’s original flavors and characteristics intact.

The Veracruz green coffee used here comes from small-scale farmers in the region. It’s a blend of Typica, Bourbon, and Caturra varieties. Before decaffeination, the beans are washed and fully sun-dried, ensuring top-notch quality before heading to the Descamex facility.

Veracruz, nicknamed the “capital of coffee,” is the second-largest coffee-producing state in Mexico. The coastal city, located in the southeast along the Gulf of Mexico, was the gateway for coffee to disseminate throughout the country after the first plants arrived in Mexico in the 18th century from the Caribbean.

With an elevation of 1,200-1,600masl, Veracruz is well-suited for Arabica coffee production. The coffee-growing region boasts a warm, semi-humid climate with average rainfall of 2,141mm of rain annually.