Decaf | Mexico

 9,40 36,00

Dark Chocolate, Molasses, Nectarine

This Mountain Water Decaf coffee, produced in the Veracruz region, is decaffeinated naturally with water, without using any chemical processes or solvents, guaranteeing a pleasant sweetness in the cup. It is a process that preserves all the aromatic molecules and the full quality of its flavours.

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In Mexico, the main coffee-growing regions are Chiapas and Veracruz. The latter is located on the Gulf of Mexico, on a volcanic chain, where coffee trees are grown at the highest altitudes, between 1,000 and 1,600 metres. Veracruz is home to Mexico's highest peak, Pico de Orizaba.

Coffee has been grown in Veracruz for more than two centuries. It was introduced by Spanish settlers at the end of the 18th century and over time coffee growing spread throughout the region. Today, most coffee farms are small, family-run operations, with producers committed to sustainable, environmentally friendly farming practices such as shade-grown coffee and organic farming. The region has many natural water sources and coffee is traditionally prepared using the washed method.

More about the Water-based decaffeination process

Water decaffeination is one of the most respected and widely used methods in the high-quality decaffeinated coffee industry. This process uses a green coffee concentrate composed of water saturated with all the solid components available in green coffee, with the exception of caffeine.

Descamex is one of the world's leading suppliers of decaffeinated coffees. It is the only Mexican company to decaffeinate coffee with water, and has been developing its Mountain Water process since 1980.

The 4 stages of the process

Steam treatment

Descamex processes coffee in batches of 5 tons of green coffee, which are exposed to steam. This step is carried out before decaffeination, and prepares the coffee beans by making them more permeable for caffeine extraction.


The coffee is brought into contact with a saturated solution of soluble green coffee solids, excluding caffeine, at a temperature of 60°C. The vacuum tank increases pressure during the process. This will result in an exchange of components during which, according to the principle of osmosis, caffeine will begin to migrate from the coffee into the saturated solution.

This solution, once saturated with caffeine, passes through a carbon-cellulose filter which collects the caffeine. To guarantee the quality of the process, the coffee is exposed to a continuous flow of non-caffeinated solution for 24 hours, until the desired level of caffeine is reached.

Drying process

For approximately 4 hours, the coffee is subjected to various types of drying: (1) pre-drying in a horizontal dryer to rapidly remove excess water, (2) vertical drying at 60°C for 2 hours to bring the coffee to the desired humidity of 10-12.5%, (3) drying in a cylinder at 25°C to bring the temperature of the beans down to room temperature.


Based on a suction and polishing machine, the decaffeinated coffee is cleaned of any membrane residue associated with the process, and is ready for packaging.







Processing method





1000-1600 metres


January - April

How to brew



Dose: 19 grams

Total extraction time: 27 seconds


Dose: 15 grams

Total extraction time: 2.30 minutes
Procedure: 250 grams at 96 degrees. 30 seconds bloom with 50 grams of water, fill up with water to 250 grams

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