Mexico El Motmot Organic Decaf

Exquisitely sweet and balanced cup. Caramelo - intense chocolate and caramel flavours. Brown sugar, soft orange acidity and big creamy body.

SUITABLE FOR:

Stovetop

Espresso

Plunger

Aeropress

Mexico El Motmot Description

In the state of Chiapas, you’ll find Mexico’s largest and oldest coffee producing regions - some farms can look back on a history record of more than a hundred years. The region is surrounded by the Atlantic and Pacific Oceans and divided into various microclimates thanks to the lush mountain slopes of the Sierra Madre Chiapas.

This coffee is decaffeinated using the Mountain Water Process which involves sourcing the 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 water is passed through a caffeine filter before being reintroduced to the coffee. This natural process leaves a full flavoured coffee without any chemical residue, which is exactly how we prefer our decaf.

Coffee Breakdown

MEXICO EL MOTMOT 100% Fully Washed. Region: Chicomuselo and Comalapa, Chiapas, Mexico Altitude: 1100-1600 masl Varietal: Catuai and Typica. Decaffeinated using Mountain Water Process.

 

In The Cup

Exquisitely sweet and balanced cup. Caramelo - intense chocolate and caramel flavours. Brown sugar, soft orange acidity and big creamy body.

Espresso Recipe

• DOSE - 21g

• YIELD - 38g

• TIME - 27 - 32s

• TEMP - 94°C

• RATIO - 1:1.8

This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.

A small to big bag of happiness guide – to help your coffee loving ways.

Espresso

1–2 cups daily 250g per week

2–4 cups daily 500g per week

6–8 cups daily 1kg per week

Note – These guidelines use an estimate of 16–21 grams of coffee to allow for difference in dose size.

If you need help with any of our coffees, please reach out through hello@padrecoffee.com.au and we’ll guide you along through the coffee journey.

This organic decaf from Padre Coffee showcases the mountain terroirs of Chiapas's Chicomuselo and Comalapa regions, where elevations between 1100–1600 masl support a blend of Catuai and Typica varieties. The washed process yields a clean, balanced cup with chocolate and caramel notes alongside soft orange acidity—a characteristic brightness that decaffeination often challenges to preserve. The creamy body and brown sugar sweetness suggest careful fermentation control and roasting that honors the coffee's inherent structure.

Decaffeinated lots can struggle with clarity, yet this offering demonstrates that thoughtful sourcing and processing create nuance worth seeking. The flavor profile lands solidly in the chocolate and stone fruit territory typical of well-managed Central American washed coffees, making it a compelling option for those seeking complexity without caffeine.