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Decaf Coffee | Mountain Water Process

The Mountain Water Decaffeination Process 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 chemical-free. Decaffeination removes roughly 99% of the coffee’s caffeine while preserving the flavor of the coffee’s original sensory profile. Read more about how specialty green coffee undergoes decaffeination on our blog.

This lot of Veracruz green coffee beans was sourced from smallholders across the region. The coffee combines Tipica, Bourbon, and Caturra varieties. Before undergoing decaffeination at the Descamex facility, it was washed and fully sundried.

Veracruz Green Coffee

Veracruz, nicknamed the “capital of coffee,” is the second-largest coffee-producing state in Mexico. The coastal city, located in the southeast along the Gulf of Mexico, was the gateway for coffee to disseminate throughout the country after the first plants arrived in Mexico in the 18th century from the Caribbean.

With an elevation of 1,200-1,600masl, Veracruz is well-suited for Arabica coffee production. The coffee-growing region boasts a warm, semi-humid climate with an annual rainfall of 2,141mm.

Mexican Coffee

Half a million coffee growers in Mexico depend on coffee for their livelihoods. One can find coffee intercropped with citrus, corn, bananas, and other produce for home consumption. Most farmers in Mexico are smallholders with less than 10 hectares.

In the 2010s, Mexico’s coffee farms were devastated by leaf rust. Fortunately, the coffee industry and the Mexican government rallied to support Mexico’s coffee farmers. Importers invested and provided technical support in the field and the Mexican government initiated a national program to renew coffee plantations. By the 2017/18 harvest, over 15% of Chiapas and 35% of Veracruz were replanted with rust resistant varieties. Mexican coffee production has since rebounded. The USDA forecasts 4.1 million 60kg bags for the 23/24 crop.

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.

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