Milk chocolate and caramel on entry; roasted nuts and brown-sugar sweetness mid-palate; gentle acidity; a smooth body; and a clean finish, with almost none of the flatness or off-notes of typical decaf.
Buying Tips
Mountain Water Process: The facility is in Veracruz and uses glacial meltwater from Pico de Orizaba, Mexico's highest peak, together with activated carbon to remove about 99.9% of the caffeine — no chemical solvents
Decaffeinated at origin: Mexican coffee can be decaffeinated locally rather than being shipped abroad first
Freshness: Decaf stales faster — buy small bags and finish within two to three weeks
Brewing Notes
Batch brewer: Medium grind, ratio 1:16
Latte: Medium roast with milk brings out chocolate and caramel