This mountain water decaffeinated coffee delivers a well-balanced rich brew with notes of buttery caramel and cocoa.
Mexico – Chiapas, Oaxaca, Veracruz
This mountain water decaffeinated coffee is created with the water decaffeination process, using melted glacial water from Pico de Orizaba, Mexico’s highest mountain. The process preserves the essential bean flavours, and this medium roast creates a smooth and well-rounded brew with a slight caramel sweetness, buttery mouthfeel and an almond finish. Freshness is key with decaf coffee and these beans are their very best when roasted within three months of decaffeination… so we always source and roast accordingly.
Beautiful as an espresso, plunger, stovetop or filter brew.