Whether you're limiting your caffeine intake or enjoying a cup or two of evening coffee, this decaf Mexico is here for you. A mellow, clean cup with toasted nut and vanilla notes, chocolate and dried cherry sweetness, and mild citrus acidity. These characteristics in a decaf may be unexpected, but high-grown Mexican coffees can be quite complex.
Decaffeinated using the Methylene Chloride (MC) process, coffee beans are soaked in hot water to extract much of their caffeine. The beans are then removed from the water and the methylene chloride solvent is added to bond with the caffeine. After this compound is removed from the surface of the mixture, the beans are reintroduced to reabsorb the liquid. This method removes between 96 and 97 percent of caffeine from a batch of coffee and is thought to maintain flavor better than other decaffeination processes.
Consistent efforts are made each year to find and improve specialty coffee in Mexico, a large producing country ripe with potential due to its relatively close location as well as excellent climate and altitude conditions. Along with finding and improving specialty coffee in Mexico are also efforts to protect it from leaf rust and ojo de gallo (Rooster's Eye, Mycena citricolor; a fungus that affects coffee plants by attacking the leaves and the coffee cherries when there is an excess of shade or rain). Nurseries throughout the countryside host stronger, better varieties, leading to a sustainable focus on consistency and quality. The diversity throughout the country lends itself to lots of exciting possibilities in terms of new cup profiles. Various separations (lot, altitude, and variety) are all being tried more and with great success. We can't wait to experience the future of coffees produced in Mexico, as the industry is ever-evolving and full of promise.