Description
The mountains of southern Mexico are an excellent home for decaffeinated coffees, and this Mexico Altura EP proves it: it’s sweet, smooth, and comforting, but with nuances that make it interesting. Sourced from producers in Chiapas and Oaxaca (approximately 900 to 1500 meters above sea level), it reflects two of the country’s most important coffee-growing states: mountainous areas with good humidity and mineral-rich soils that contribute to moderate acidity and a naturally chocolatey base. Chiapas is often known for its creamy profiles with hints of cocoa and caramel, while Oaxaca tends to be smoother and more refreshing, with the sweetness of caramel and a light citrus note. On farms in these regions, coffee is often grown in small plots and mixed systems, alongside fruit trees and subsistence crops, which contributes to its resilience and stability.
“Altura” indicates coffees grown at higher altitudes (here, approximately between 900 and 1500 meters above sea level), which tend to produce a cleaner structure and better sweetness development. “EP” (European Preparation) adds an important advantage: stricter physical selection (more uniform size and fewer defects), resulting in greater consistency when roasting and a cleaner cup, something especially valuable in decaffeinated coffees.
Tasting Notes: A very nice light to dark roast decaf. Lighter roasts are sweeter and more delicate, a little unique spice with a bit of nuttiness and just a pinch of floral. Medium roasts are a smoother cup, a little sweet edge, nutty, with a touch of chocolate. Has a little floral overtone that makes it a bit interesting. Fuller bodied with a richer chocolate tone closer to 2nd crack. Some smokiness at second crack or into but retains its smooth and rich character. Decaf Mexican is always one of my favorite beans to get a nice and strong chocolaty note in the decafs. Lower acidity and fuller bodied, pretty hefty in its semi sweet bakers chocolate tone at fuller roasts.
Roasting Notes: An easy cup to roast, right around second crack is a good starting point for a more robust chocolaty cup. Hold up lighter as well, more delicate cup in the light-medium roast range if the fuller roasts are too hefty. Very low chaff and fairly even roasting. A couple extra day setup time helps reduce any sour or floral tones if shooting for the lighter roasting points.
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