Decaf MWP

Our water-processed decafs are done in a facility in Mexico called Descamex. In order to remove the caffeine in this process, green coffee is soaked in a water solution, which removes both the caffeine as well as other solubles in the coffee (flavor compounds, for instance). The water is removed from the seeds and run through a special filter that captures caffeine molecules and allows them to be strained from the solution. The solution—now containing flavor compounds but no caffeine—is then reintroduced to the green coffee seeds, which reabsorb the soluble materials. The coffee is then dried once more, and prepared for reexport

As is common throughout Central and South America, Coffees in Mexico tend to be processed as “Washed” lots. While details differ from place to place, typically the coffee is depulped the same day it’s harvested, then given a 12-18 hour fermentation in tanks or buckets before being washed clean of mucilage and dried. Drying typically takes place on patios or in mechanical dryers.

One of the things that have set Mexico's coffee apart is the abundance of both Fair Trade- and organic-certified coffees, especially in areas like Oaxaca, Veracruz, and Chiapas. The strong influence of indigenous groups and cultures has long been the driving force behind smallholders' embrace of organic practices, as they are often in line with traditional growing philosophies and utilize similar if not the same techniques.

Courtesy: Cafe Imports, USA