DECAF. SANTA FE ORGANIC. MEXIKO.

DECAF. SANTA FE ORGANIC. MEXICO, Chiapas, Motozintla.

ORGANIC ESPRESSO Portafilter / Moka pot / Fully automatic / Aeropress

We taste: 
MILK CHOCOLATE.
ORANGE SOFT CAKE.
SOUR CHERRY. 
We taste: MILK CHOCOLATE. ORANGE-SOFT-BISCUIT. SOUR CHERRY.

This decaffeinated organic espresso from Mexico leaves nothing to be desired. A chocolatey, sweet espresso with subtle fruit notes that impresses as a medium espresso with medium acidity. Santa Fe Decaf is fantastic with milk. Incredibly sweet, creamy, and simply a fantastic cappuccino—caffeine or not.
Processing / processing : washed, H2O water decaf
Variety / variety : Mixed Varietals
Growing altitude / height : 1200-1300m
FOB: $3/lb
Importer / Importer: BELCO, FR

This coffee is grown in southern Mexico, in the Motozintla region of Chiapas, at an altitude between 1200 and 1320 meters in the shade of Inga trees.
It consists of several varieties, including Catimor, Sarchimor, and Red Caturra.

The coffee is decaffeinated using Descamex's “Mountain Water” process.

This decaffeination process was developed by Descamex. First, the coffee is treated with steam to make the beans more permeable and facilitate caffeine extraction. The beans are then placed in a water bath. In the water bath, the pores of the beans open, and water-soluble substances—including caffeine—are flushed out.

In the second step, the water enriched with aromatic compounds is used to extract caffeine from the remaining beans through osmosis. Osmosis refers to the principle by which a highly concentrated solution diffuses through a semipermeable membrane into a less concentrated solution until an equilibrium point is reached.

Activated carbon filters are used to remove the caffeine from the resulting liquid. A new batch of coffee beans is then added to this saturated but caffeine-free water. The caffeine from the beans passes into the liquid, while the remaining aromas and compounds stay in the green coffee. This process is repeated until the coffee has less than 0.01% residual caffeine.