Santa Fé, Mexico (decaf) (170g)


Process: Washed (Mountain Water)
Notes: Hazelnut, Toasted Almond, Cane Sugar

Grown in southern Mexico in what was formerly part of Guatemala until it became part of Mexico in 1824, this farm was founded shortly afterwards. It’s in the Motozintla interior at an altitude of 1,200m. The region has a temperate climate, with mild temperatures in the winter and warmer in the summer. Jorge Arreola Nava is the farmer and his varietals for this lot are Catimor, Red Caturra, Sarchimor and Costa Rica. Jorge has a real passion and focus for organic farming methodologies and so choosing his coffees to be part of the Mountain Water process meant that the process has an environmental light touch from start to finish.

After the coffee receives its normal harvesting and processing, it is then brought to the Mountain Water facility in Cordoba where it begins the decaffeination process. Mountain Water uses osmosis to extract the caffeine from the coffee. Essentially, the coffee is exposed to steam to help it swell and thus exposing more surface area. It is then immersed in (mountain) water on one side of a membrane, with a coffee concentrate solution minus the caffeine on the other side. Over time and at 60 degrees C, the caffeine moves across the membrane from the coffee which is later removed and put through various drying phases to reinstate it to it’s pre-decaffeination levels of moisture.

The result is a very high quality cup, demonstrating how far decaffeination has come in recent years. As a team we were very surprised at the depth of flavour and complexity from this coffee, with notes of cacao, strawberry and cane sugar being very evident. This is our first foray into decaf coffee and was done so because whilst there’s always been a demand for it, we either weren’t happy with the quality of the coffee, or felt uneasy at the environmental consequences of decaffeination. For those who love coffee but don’t need the caffeine charge, we really hope you enjoy Santa Fé.