Tucan Mexican Water Decaf Organic
This unique non-chemical decaffeination process uses the clear pure waters from the highest mountain in Mexico, the Pico de Orizaba, known as Citlatepetl is the indigenous language.
The process works by immersing the green beans in water in order to extract the caffeine content. The water preserves the soluble flavour components of the green beans, and this protects the original characteristics of the coffee.
In order to remove the caffeine from the water containing these soluble flavour elements, the water is passed through a filtration system. This produces a solution comprising the origin mountain water and the soluble coffee flavours, now free from caffeine.
The resulting green coffee is 99.9% caffeine-free. The beans are then dried to the required moisture content, packed and ready to export in 69kg bags.
The Mountain Water Process is patented and is also organically certified in accordance with the regulations of OCIA, NOP, and JAS. It is also Kosher certified.
- Farm Tucan Mexican Water Decaf
- Varietal Catuaí, Typica
- Process Fully washed
- Altitude 1,100 – 1,600 metres above sea level
- Town / City Chicomuselo and Comalapa
- Region Chiapas
- Tasting Notes Sweet, malt, chocolate
Coffee first arrived in Mexico in the late 1700s, introduced by Spanish settlers. These days the country produces a significant amount of coffee, though its place as a producer of coffee on a global scale has been significantly diminished due to the entry of untraditional Arabica producers on the scene and, in particular, due to crop losses due to coffee leaf rust. Although the country is one of the foremost exporters of certified coffee (both organic and fair trade), the specialty market for quality is yet to make significant inroads here. This is not because Mexico lacks potential for producing quality lots: the country boasts a huge number of growing regions with agreeable altitudes and climates, as well as hundreds of thousands of experienced, well-established small-scale farmers. With more than 600 thousand hectares in 12 states under primarily Arabica coffee production, Mexico has great untapped potential for the production of specialty lots.