Mexican Mountain Water De-Caf (roast)

Description

This is a single origin from the La Selva coop, located in the Lacandon jungle of Chiapas.
The co-op is certified organic.

There are two main contenders for the best decaffeination process:
The Swiss Water method and the Mountain Water method. They are very similar, differing mainly in the type of filter system they use to extract the caffeine.
This coffee uses the all-natural Mountain Water Decaffeination process, leaving the coffee 99% caffeine free.
The Mountain Water Processes developed and used in the DESCAMEX plant preserves the original characteristics, aroma and flavour of their green coffee.
These processes have been organic certified by OCIA (as USDA NOP), and JAS since 2003.

Following recent traceability trends, they are also certified as Utz Kapeh coffee traders and have obtained Rainforest Alliance certification.
The coffee producers have been awarded the title of “ESR” (Socially Responsible Enterprise) in 2006 by the Mexican Philanthropic Centre, in recognition of their commitment to the environment, to their community and to their associates.

This is quite different to the softer, more rounded drink from the Swiss Water blend we sell.
This is a single origin which is clean and bright, with medium body and mild, citrus acidity. It is sweet and very well balanced.

Roasting Notes: Typical for a decaf, this bean needs a very subtle touch when roasting.
First, be warned: no matter how light you choose to roast this, it will ‘oil up’ very easily! Don’t be put off! It’s a ‘feature’ of the Mountain Water decaf process It will also appear much darker than normal beans for a given roast level.
So we suggest less heat than for regular beans, and pay close attention to first crack – you will need to drop the heat as soon as first crack starts. If you don’t you will find second crack merging with first. Our best result has been to stop the roast before second crack.  Home roasters using poppers will struggle with the lack of heat control, which is critical for this coffee.
This is a challenging bean to roast, but persistence will pay dividends!