Description
MWP (Mountain Water Processed) is a solvent-free decaffeination plant located in Mexico. Chiapas is situated in the coffee-growing highlands of southern Mexico and is widely known for its coffees grown by smallholder farmers, where community organization is as important as cup quality. A large portion of the state’s organic production has been developed through collective work in cooperatives, an approach that naturally lends itself to the traditional shade-grown cultivation knowledge that many families have preserved for generations.
This lot is a regional selection from producers in Chiapas, designed to offer a classic and reliable profile once decaffeinated: consistent sweetness, mild acidity, and a clean, pleasant structure. Coffees like this are the foundation of everyday consumption: reliable as a single-origin decaf and especially useful as a component in blends when seeking body and chocolate notes without accentuating fruity flavors.
The coffee grows between 1100 and 1700 meters above sea level and comes from a mix of classic Arabica varieties common in the area (Bourbon, Catuai, Caturra, and Typica). It is processed using the fully washed method and sun-dried, with a harvest that typically runs from October to March. It is Fair Trade and Organic certified.
Decaffeination is performed using a water-based method: the green coffee is first hydrated and then introduced into a solution of concentrated coffee soluble solids that extracts the caffeine while helping to preserve the coffee’s flavor. After caffeine removal, the coffee is re-dried and prepared for transport, and the extract solution is filtered and recycled for continuous use.
Tasting notes: A low-acid, full-bodied decaf coffee with notes of semi-sweet chocolate and toasted nuts. A medium roast is usually the sweet spot: smooth, slightly sweet, and balanced, with a subtle floral hint that keeps it from being bland. A slightly darker roast intensifies the cocoa notes and results in a fuller body, with a smoky hint if roasted dark.
Roasting notes: Easy to work with and fairly uniform, with little to no chaff. A medium to medium-dark roast is an excellent starting point (just before the second crack if you’re looking for the classic depth of “Mexican decaf”). You can also roast it lighter for a more delicate cup, but it’s recommended to let it rest a bit longer after roasting if you’re aiming for a lighter roast.
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