intense full body medium and pleasing juicy acidity with notes of toffee & orange smooth and rich not many coffees that can cover as many brew methods as this coffee can – suitable for many roasting & drinking styles especially espresso – nice as plunger, filter or stovetop great with milk – simply roast to your favorite profile
About this coffee
named after the legendary merchant Baba Budan who smuggled coffee seeds out of Yemen, and planted them in this very region – This shade grown coffee has been inter-planted with the natural forest trees like Teak, Rosewood, Silver oak & Jackfruit along with Orange and Pepper
Cup Profile
Floral Peach Passionfruit Orange Toffee beautiful and delicious easy drinking decaf coffee with clean balanced cup long aftertaste
it drinks just like a regular coffee drink freely without guilt …… roast it any way you like
the producer
Mountain Water Decaf ®
these Mountain Water Decaf processed beans come from Latin America’s first decaffeination plant that opened in 1983. Situated in Córdoba, Veracruz; the operation has grown and today is recognised worldwide for its quality control, research and development and innovation.
Mountain Water isnt just a name, the water used is melted glacial water from Pico de Orizaba , Mexico s highest mountain.
The process is highly complex but put simply the green beans are steamed gently then immersed in water saturated with flavour compounds of coffee. As osmosis occurs, the only property that leaves the beans is caffeine. The essential flavour elements in the beans stay there, balanced by the water already containing the flavour elements. The beans are then dried, analysed and cupped.
Mountain Water knows their coffee, selecting grades and origins that come through the decaffeination process with body, flavour and aroma.
In June 2017, the The International Taste & Quality Institute based in Brussels with judges selected from 15 of the most prestigious European culinary and sommeliers associations awarded Mountain Water Decaf a gold star Superior rating.
Region San Jose, Alajuela, Heredia, Central and West Valley
Producer: Select regional farms
Varietals: Caturra and Catau
Process: Washed
Altitude 900 – 1400 MASL
SHB, minimum 90% above screen 18
Cupping Notes:
notes of dark chocolate, caramel, prunes, juicy body
La Lapa is grown on small farms in the valleys and slopes of the Central and West Valley. This region’s soil has a slight acidity as a result of volcanic ashes. Both areas share well-defined wet and dry seasons, ideal for cherry development during the summer months. Altitude and climate define the size and hardness of the cherry, both factors influencing the quality in cup, particularly its acidity. Sound agricultural practices are under constant improvements for the farmers in conjunction with the mills. The convergence of the Caribbean and Pacific climates also play their part in the smooth delicate flavour, subtle acidity and subtle sweetness of the regions coffee. All the coffees are processed same day as harvesting at the Beneficio Santo Domingo mill.
