Decaf Espresso Beans

As great tasting as our best-selling Barista Blend but without the caffeine! Punchy with a thick, syrupy texture, heavily bodied and with great depth of flavour, this blend works well through milky lattes and cappuccinos. Notes of dark cocoa throughout with a distinct malty sweetness in the finish and perfect for all day drinking. Available in 1kg valve-sealed bags.

Mexican Mountain Water Decaffeinated Process
Source: The process typically begins with high-quality coffee beans grown at high altitudes in Mexico, often in regions such as Chiapas.
Altitude: Coffee grown at higher altitudes (typically above 1,200 meters or 4,000 feet) is known for its denser beans and complex flavour profile. The cooler temperatures slow down the growth, leading to beans with more nuanced flavours.

Decaffeination:
Steeping: The coffee beans are first soaked in water to extract caffeine and other soluble components.
Filtration: The water, now containing caffeine, passes through a special filter that removes the caffeine while retaining the flavour compounds.
Reabsorption: The beans are then reintroduced to the caffeine-free water to reabsorb the flavour compounds, ensuring the coffee retains its original taste profile without the caffeine.

Key Characteristics
Natural: This method uses no chemicals, relying purely on water and carbon filters.
Flavour Retention: Maintains the original flavour characteristics of the beans, offering a rich and full-bodied coffee experience even without caffeine.
Environmentally Friendly: It’s considered one of the most eco-friendly decaffeination methods due to its minimal environmental impact.
Overall, the Mexican Mountain Water Decaffeination Process is highly valued for producing decaffeinated coffee that retains the quality and complexity of the original beans, making it a preferred choice for coffee connoisseurs seeking a decaf option.