La Angostura MWP Decaf

A smooth, flavorful Mountain Water Process decaf with aromas of cherry cola and praline. Notes of toasted pecan, butter toffee, and date are buoyed by navel orange acidity, with rich fudge and a hint of licorice in the aftertaste.

Details

Producer: Multiple Farm: Smallholders surrounding La Angostura Region: Chiapas Altitude: 1,500-1,800 masl Varietal: Bourbon, Typica, Caturra, Mundo Novo Process: Washed, Mountain Water Process Roast: Light-Medium Notes: Butter Toffee, Toasted Pecan, Navel Orange

The Story

Bordering Guatemala and the pacific state of Oaxaca, Chiapas has been cultivating the majority of Mexican coffee for decades, with a majority of smallholders coming from indigenous populations.

The coffees in this lot were grown by smallholders from areas surrounding La Angostura, a dam and adjoining reservoir on the Grijalva River near Venustiano Carranza. In recent years, farmers have improved their processing techniques and facilities and adopted new coffee varieties, leading to enhanced quality and better prices.

The producers receive personalized visits from PECA Educators and attend workshops to produce fertilizers using organic waste from the farm. This approach has helped producers become more conscious of their environmental impact.

The Mountain Water Process

The chemical-free Mountain Water Process involves soaking green coffee in fresh mountain water until it reaches a saturation level that allows the dissolvable solids, including caffeine, to be extracted. The water then passes through carbon filters, removing the caffeine before being returned to the tank. Using pressure, the coffee oils are reintroduced to the green coffee, leaving it around 98% caffeine-free.

Sourced from the Chiapas region of Mexico, La Angostura MWP Decaf represents a collaborative effort by multiple producers working at elevations between 1500 and 1800 masl. This selection is processed using the Mountain Water Process, a method that utilizes pure water to remove caffeine while aiming to preserve the inherent characteristics of the bean. For those interested in how different techniques influence the final cup, our processing methods explainer provides a detailed look at how decaffeination fits into the broader spectrum of coffee production.

Roasted by PT's Coffee Roasting, this lot offers a profile defined by butter toffee, toasted pecan, and navel orange. While washed coffees are often celebrated for their clean, bright acidity, the specific nuances of a cup can be better understood by referencing our flavor wheel. This decaf serves as a testament to the quality achievable in Mexican coffee, balancing traditional processing with a focus on distinct, comforting flavor notes.