Mexican Mountain Water Decaf

Mexican Mountain Water decaf from Finca La Laja, a single estate. The process uses water from the glaciers of Pico de Orizaba, Mexico's highest peak. Green beans are immersed and washed at varying temperatures and pressures to remove caffeine while keeping the soluble flavour compounds intact. Honey and dark chocolate dominate, with praline, caramel, and a biscuity finish rounding things out. The single estate provenance gives this more character than blended Mexican decafs typically achieve.

Roasted by

Potterbeans

Cornwall, England

Cornwall based specialty roasters. Their beans are oak roasted, a distinctive approach that sets them apart. Small operation, big on character.