BRAZIL - SERRA NEGRA - MWP DECAF

Mountain Water Process is a method of indirect decaffeination. The extraction process uses a water-based saturated solution that removes the caffeine while keeping the coffee's flavor compounds in place.

All our MWP decafs come from Descamex, which uses pure water from Pico de Orizaba—the highest mountain in Mexico. The process begins with chemical analysis to determine optimal conditions, and then the beans are steamed and prepared for extraction. The extraction process uses a water-based saturated solution that removes the caffeine while keeping the coffee's flavor compounds in place.

Method Espresso

• Dose: 18g
• Yield: 40g
• Brew time: Aim for 30 seconds

Method Filter: French Press

• Dose: 20g of coffee for 250 mL of water
• Water: 96C
• Grind: very coarse
• 3'40 Steeping time

Flavor profile

This coffee has deep chocolate and molasses note with sweet and nutty finish and a very creamy mouthfeel

• Sweet: 90% chocolate, molasses

• Nutty

Recommended pairing

• Cheese - hard cheese

• Dessert - chocolate cake, pie, cookies

• Savoury: poultry, BBQ, steak

Green Grade: Specialty - Santos N/Y 2/3

Sourcing Partner: Cafe Imports USA

Green cost per pounds: $2.97 (vs. $1.06 C-market price on purchase day) +180%

Number of bags: 1

Length of relationship: 1 year

Aroma - 7.5 - Chocolate, nuts

Flavor - 7.75 - sweet, dark chocolate, peanut, molasses, lemon

Aftertaste - 7.5 - medium dry

Acidity - 8 - medium citric

Body - 8 - syrupy

Balance - 7.75

Sweetness - 10

Uniformity - 10

Clean cup - 10

Overall - 7.75

Total - 84.25

Our objective is to create a decaf coffee that can be as good as non-decaf. We especially wanted to avoid having a 'decaf' taste and highlight the terroir of Minas Gerais. Excellent with your creamy and sweet dessert. 

To do so we exaggerated the Maillard phase to hit the first crack at 9'20.  We also wanted some complexity by shortening our development phase to 1'30min post crack and keeping our end temperature below 400F. That way we keep our sugars in the coffee while allowing our organic acids to degrade and give us a good balance.

• Total roast time: 11'09
• Weight loss: 13%