CATUAI, TYPICA
MOUNTAIN WATER
DECAFFEINATION

Tasting Notes: Cooked Apple, Butterscotch & Milk Chocolate

Country - Mexico
Region - Chiapas
Altitude - 1600 MASL
Harvest - Jan - Aprl
Fermentation - Wet, Mountain Water Decaffeination
Variety - Catuai & Typica

In the state of Chiapas you find Mexico ́s largest and oldest coffee producing regions, some farms can look back on a history record of more than a hundred years. With the influence of the Atlantic Ocean on one side and the Pacific Ocean on the other side, the mountain slopes of the Sierra Madre Chiapas crosses the region dividing the state and creating various special microclimates.
This coffee is decaffeinated using the Mountain Water Process which involves sourcing natural mountain water from Pico De Orizaba (one of the largest mountains in Mexico). The coffee is soaked and washed in clean water numerous times and then the water is passed through a caffeine filter before being re-introduced to the coffee. This natural process leaves a full flavoured coffee without any chemical residue.