This coffee is like no other other coffee – a unique processing technique delivering a very unique coffee.
Cupping Notes
a sweet thick & syrupy cup loaded with crema mellow & sweet with subtle flavors of choc malt & toffee & spice smooth buttery body clean & very low acidity – leaves a deep rounded aftertaste on the palate
100% Arabica
add complexity & crema to your cup
Screen Size 17 / 18
Process Method Fully Washed Cup Profile
rich & creamy body with soft leather and clove spice. semi-sweet chocolate finish
Optimal Roast generally suits a darker roast
Coffee Profile
Sweet with a crisp juicy acidity with
notes of yellow fruits (like peach) and distinct a darker chocolate note
in a silky velvety body – versatile for use as espresso – aero press filter/ pourover
Coffee is more than a business; coffee is a passion for the family. The care for the environment is paramount at the farm and it is recognised
by the certifications they carry. One of Pedro ™s farms is a part of the WINGS project as a rehabilitation and release area.
They take care of 2 aviaries to help and release native birds back to the wild.
REGION: Chicomuselo and Comalapa, Chiapas, Mexico
VARIETAL: Catuai and Typica
PROCESS: Fully Washed & Decaffeinated using Mountain Water Process
ALTITUDE: 1100m – 1600m
CUP PROFILE
aroma of brown sugar, spice, hints of ripe fruit full flavor of sweet brown sugar /toffee brown spice milk chocolate & soft fruit notes full body balanced coffee sweet clean aftertaste.
Process
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.
BACKGROUND:
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.
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.
