PROCESS: Washed, MWP
VARIETY: Bourbon, Typica, Mundo Novo
ELEVATION: 1,000-1,800 meters
ROAST: Medium
BODY: Light
NOTES: Sweet and clean with citric acidity and soft nutty flavor

Water-processed decafs are done in a facility in Mexico called Descamex. In order to remove the caffeine in this process, green coffee is soaked in a water solution, which removes both the caffeine as well as other solubles in the coffee (flavor compounds, for instance). The water is removed from the seeds and run through a special filter that captures caffeine molecules and allows them to be strained from the solution. The solution—now containing flavor compounds but no caffeine—is then reintroduced to the green coffee seeds, which reabsorb the soluble materials. The coffee is then dried once more, and prepared for reexport.

As throughout most of Mesoamerica, Mexico was first planted in coffee during early colonial times, most likely in the late 18th century. Due to the greater attention paid to the region's rich mineral deposits and mining opportunities, coffee didn't really develop as an industry until later, especially coming into its own in the late 19th and early 20th centuries with the redistribution of farms after independence and the emergence of smallholder farmers, specifically those of indigenous origin.

Throughout the 1990s and since the beginning of the 21st century, an increased presence, influence, and focus of Fair Trade and Fairtrade certifications and the emphasis on the democratically run small-farmer cooperative organization have worked to transform the image of Mexican coffee to one that reflects sustainability, affordability, and relatively easy logistics, considering its proximity to the United States.

100% ARABICA BEANS