Mexiko Quetzal – Mountain Water Decaf

Decaffeinated, while still tasting unmistakably like coffee.

Sweet orange, fresh citrus, and brown sugar create a clean and balanced cup with pleasant acidity and a smooth body. It is designed for those looking to significantly reduce caffeine while retaining origin character, sweetness, and flavour definition.

Decaffeination takes place using the Mountain Water Process, which uses water to carefully remove caffeine while seeking to preserve the original character of the green coffee.

Flavor Profile

• Main notes: orange, citrus, and brown sugar
• Acidity: medium, lively, and citrus-driven
• Body: medium, smooth, and rounded
• Sweetness: medium to high, clean, and pleasant
• Aftertaste: persistent, with fresh citrus and brown sugar
• Overall profile: clean, sweet, balanced, and approachable

Orange provides an easily recognisable fruit sweetness. Citrus adds freshness and keeps the cup lively, while brown sugar creates a rounder and more comforting foundation.

The result is a decaf with good definition, without excessive roast character masking its origin.

Origin and Processing

This coffee comes from Frailesca and Sierra Mariscal in Chiapas, within the Sierra Madre of southern Mexico.

Coffee is cultivated by farming families across 24 communities, at elevations between 1,200 and 1,800 m.a.s.l.

The area is influenced by the unique microclimates surrounding the El Triunfo Biosphere Reserve, a highly biodiverse environment where coffee is grown within polyculture and shade-grown systems.

The lot combines four Arabica varieties:

• Typica
• Mundo Novo
• Bourbon
• Caturra

Together, they provide a balanced foundation of sweetness, structure, and acidity.

Mountain Water Process

After processing at origin, the coffee is decaffeinated in Mexico using the Mountain Water Process.

The method uses water to selectively remove caffeine from the green beans rather than relying on conventional direct solvent-based extraction methods.

Its aim is to remove the majority of the caffeine while retaining as many of the coffee's aromatic and flavour compounds as possible.

The process can remove up to approximately 99% of the caffeine, producing coffee with greatly reduced caffeine content while maintaining a recognisable sensory profile.

Why You’ll Love It

• Decaf with flavour: retains a clean, sweet, and defined cup
• Approachable profile: orange, citrus, and brown sugar
• Mountain Water Process: water-based decaffeination
• Balanced acidity: fresh and lively without being aggressive
• Highly versatile: suitable for espresso, filter, and milk drinks
• For different times of day: ideal when you want to substantially reduce caffeine intake

Ideal for

• Espresso: sweet, rounded, and pleasantly citrus-driven
• Milk espresso: brown sugar and orange integrate particularly well with milk
• Moka pot: develops greater body and caramel-like sweetness
• V60: highlights orange and cup clarity
• AeroPress: balances sweetness, body, and freshness
• Fully automatic machines: a versatile everyday decaf

Technical Details

• Origin: Mexico
• State: Chiapas
• Regions: Frailesca and Sierra Mariscal
• Production structure: 24 farming communities
• Species: Arabica
• Varieties: Typica, Mundo Novo, Bourbon, and Caturra
• Decaffeination: Mountain Water Process
• Altitude: 1,200–1,800 m.a.s.l.
• Score: 83.25
• Tasting notes: orange, citrus, and brown sugar
• Profile: clean, smooth, sweet, and balanced

Summary

A clean and balanced Mexican decaf with orange, citrus, and brown sugar. Mountain Water processing substantially reduces caffeine while maintaining a sweet, fresh, and versatile cup suited to espresso, moka pot, filter, and milk-based drinks.