What we tasted:Cocoa | Marzipan | Lemon Curd
Processing: Mountain Water Process
Varietal: Bourbon, Caturra, Typica
Farmer: Various Smallholders
Altitude: 900-1200 MASL
Ideal for: All Brew Methods
Sourced from various smallholders in Frontera, Chiapas, nestled in the Sierra Madre mountains, this coffee thrives in a distinctive microclimate. What truly sets it apart is the meticulous Mountain Water Process – a completely natural decaffeination method that uses pure water from Pico de Orizaba, Mexico’s highest peak. This process expertly removes caffeine while preserving the coffee’s natural flavour, full body, complex aroma, and vibrant character.
Descamex, a pioneer in the decaffeination industry, is renowned for its innovative, natural approach that safeguards the integrity of coffee flavours during caffeine removal. Their signature method, the Mountain Water Process (MWP), is celebrated for maintaining the rich, nuanced notes that coffee lovers value – even in a decaffeinated cup.
Mountain Water Decaffeination Process:
- Chemical Analysis: A precise chemical analysis is carried out to determine the optimal decaffeination conditions, ensuring the process is tailored to the specific characteristics of each batch of coffee beans.
- Steaming: The beans are gently steamed to prepare them for extraction.
- Extraction: The beans are then soaked in pure mountain glacier water, allowing both caffeine and coffee solubles to dissolve.
- Filtering: The water is passed through activated charcoal filters to remove caffeine, while retaining the essential flavour compounds.
- Drying & Polishing: The beans are carefully dried in cylindrical and vertical dryers, then polished to remove any dust particles.

