DECAF - Mexico Mountain Water Process
In the mountains of Chiapas, coffee has been cultivated mainly by smallholders, often descendants of Indigenous tribes. Just like Iron Skillet Coffee, these producers plant, harvest and prepare the coffee by hand, sparing no effort to produce coffees they can feel proud of. Generally, they each produce between 10 and 15 bags.
After being washed of the cherry and patio dried, the beans are decaffeinated by being soaked in pure water from the highest mountain in the region, Pico de Orizaba, to extract caffeine and flavor compounds. Once the compound-rich water is filtered to remove 99.9% of the caffeine, it’s reintroduced to the beans so they can reabsorb their flavors.
The entire process is chemical-free and produces decaf coffee that stays true to the characteristics developed from region’s excellent terroir. A smooth fusion of chocolate and nuts highlighted by warm baking spices with hints of date and nutmeg makes this a sweet decaf coffee that is a pleasure to drink any time of day.
Fresh roasted in small batches. Please allow up to 48 hours to process your order.
Available in City (Medium), Full City (Medium/Dark), or French Roast (Dark).
In the mountains of Chiapas, coffee has been cultivated mainly by smallholders, often descendants of Indigenous tribes. Just like Iron Skillet Coffee, these producers plant, harvest and prepare the coffee by hand, sparing no effort to produce coffees they can feel proud of. Generally, they each produce between 10 and 15 bags.
After being washed of the cherry and patio dried, the beans are decaffeinated by being soaked in pure water from the highest mountain in the region, Pico de Orizaba, to extract caffeine and flavor compounds. Once the compound-rich water is filtered to remove 99.9% of the caffeine, it’s reintroduced to the beans so they can reabsorb their flavors.
The entire process is chemical-free and produces decaf coffee that stays true to the characteristics developed from region’s excellent terroir. A smooth fusion of chocolate and nuts highlighted by warm baking spices with hints of date and nutmeg makes this a sweet decaf coffee that is a pleasure to drink any time of day.
Fresh roasted in small batches. Please allow up to 48 hours to process your order.
Available in City (Medium), Full City (Medium/Dark), or French Roast (Dark).
In the mountains of Chiapas, coffee has been cultivated mainly by smallholders, often descendants of Indigenous tribes. Just like Iron Skillet Coffee, these producers plant, harvest and prepare the coffee by hand, sparing no effort to produce coffees they can feel proud of. Generally, they each produce between 10 and 15 bags.
After being washed of the cherry and patio dried, the beans are decaffeinated by being soaked in pure water from the highest mountain in the region, Pico de Orizaba, to extract caffeine and flavor compounds. Once the compound-rich water is filtered to remove 99.9% of the caffeine, it’s reintroduced to the beans so they can reabsorb their flavors.
The entire process is chemical-free and produces decaf coffee that stays true to the characteristics developed from region’s excellent terroir. A smooth fusion of chocolate and nuts highlighted by warm baking spices with hints of date and nutmeg makes this a sweet decaf coffee that is a pleasure to drink any time of day.
Fresh roasted in small batches. Please allow up to 48 hours to process your order.
Available in City (Medium), Full City (Medium/Dark), or French Roast (Dark).
