tasting notes: milk chocolate, nougat, stone fruit, cane sugar
producers: various smallholder farmers
varietals: typica, bourbon, caturra
process: washed then mountain water decaf process
elevation: 1200-1600 masl
importer: genuine origin
from genuine origin:
Veracruz is the second-largest coffee-producing state in Mexico. The port city, located on the southeastern coast along the Gulf of Mexico, which was nicknamed the "capital of coffee," was the gateway for coffee to disseminate throughout the country after the first plants arrived in Mexico in the 18th century. With elevations of 700-1,400 masl and a warm, semi-humid climate with average rainfall of 2,141mm of rain annually, Veracruz is well-suited for Arabica coffee production.
Coffee growers in Mexico are primarily smallholders, with 70% of the industry made up of producers with less than 10 hectares of land. In 2015, the Mexican government initiated a national program to renew coffee plantations with new leaf-rust-resistant varietals. Half a million coffee growers in Mexico depend on coffee for their livelihoods. To maximize sustainable coffee production, plants are intercropped with citrus, corn, banana, and other produce for home consumption.
Mexico coffees are celebrated for their balanced sweetness and round chocolate and toffee notes. Today, many Mexican coffees are shade grown under forest canopies. This critical step helps to conserve biodiversity and reduces the need for conventional fertilizers and pesticides.
The Mountain Water Process for decaf green coffee beans is trademarked to the Descamex facility in Mexico. As a popular natural method for decaffeination, the Mountain Water Process uses pure water as an extraction solution, separating the caffeine compounds from the unroasted green coffee. Mountain Water decaf process green coffee is entirely chemical-free, which means the decaffeination process can preserve flavor with minor alteration to the coffee's original sensory profile.