Decaf

Overview

Decaf is currently composed of a compilation of coffees from various smallholder farmers throughout Mexico, sourced via Osito Coffee. It's always as fresh and flavorful as our caffeinated coffees, and pairs wonderfully with milk! We're tasting: apple butter, cherry cola, nougat, vanilla, marshmallow, baking spice, brown sugar, caramel.

Process

The Mountain Water process is performed by Descamex in Veracruz, Mexico. This gentle, chemical-free method of decaffeination is one of our favorites thanks to the flavor clarity that we find in the resulting coffee. Green coffee is first soaked in fresh glacial water from the Pico de Orizaba volcano. As the water temperature and pressure slowly increases, soluble compounds are extracted into the water. This solution then passes through a series of natural carbon filters to remove the caffeine. Finally, the green coffee is submerged back in the caffeine-free solution and allowed to reabsorb the soluble compounds (ie flavor). The coffee is then dried to a stable moisture content, packaged, and shipped to the US - 99% free of caffeine!

Sourced from Mexico, this decaffeinated offering from 1000 Faces Coffee utilizes the Mountain Water process to remove caffeine while aiming to preserve the inherent characteristics of the bean. Unlike chemical-based methods, this approach relies on pure water and solubility to extract caffeine, a technique often favored for its ability to maintain a clean profile. You can learn more about how different processing methods influence the final cup in our educational guide.

The roaster highlights a profile defined by sweet, confectionary notes including apple butter, cherry cola, nougat, vanilla, marshmallow, baking spice, brown sugar, and caramel. When evaluating such a diverse array of descriptors, it can be helpful to reference the flavor wheel to better categorize these specific sensory experiences. While decaffeinated coffees were once limited in their flavor expression, modern techniques have significantly expanded the potential for complexity, allowing roasters to showcase a wide spectrum of sweetness and spice.