Mexico Mazateca Decaf - Espresso/Filter

Mexico Mazateca Decaf - Espresso/Filter

Very happy to have back in another fantastic Decaf coffee from Ensambles, this year it is tasting even better! 

It comes from small holder producers who bring their coffees to a central mill to be sorted and processed together.

This coffee is a perfect example of how these farmers Bio-dynamic approach create exquisite quality and delicious coffee while creating an educational and sustainable environment.

*****************************************************

• Producers + Mill:

This coffee is sourced in the Mazateca region and then decaffeinated in Veracruz by the Mexican company Descamex, using the Mountain water process described below.
The water used in this chemical-free decaffeination flows from Mexico’s highest volcano, Pico de Orizaba, peaking at 5,636 masl.

******************************************************

• Varieties:

Typica (also Tipica) forms the genetic backbone of much of specialty coffee today. The first coffee plantations grown in America and Asia were of the Typica variety and many of the most widely cultivated C. arabica crops today are descended directly from the plant.

In general, Typica is very similar in appearance to the Bourbon plant (of which it is a very close relative) although it has fewer secondary branches and the leaves are normally smaller than those of Bourbon. It is usually identifiable by its bronze leaf tips. The plants are tall (3.5 – 4m) and the berries have an elongated, oval shape.

Even though Typica has a relatively low yield it is known to produce coffee with high cup quality. It is, however, very susceptible to diseases and is becoming increasingly less common for this reason. (Info source: Mercanta)

Caturra, this variety originates from Minas Gerais in Brazil. It was a natural mutation of Red Bourbon, Caturra is favoured as it is a high yielding plant (more cherries per tree) and is more resistant to plant diseases than that of Bourbon.

Colombia, a variety obtained by crossing Caturra and the Timor Hybrid, obtained by Cenicafe. It is highly productive and resistant to coffee rust. First released in 1982. Unlike Catimor, this variety is a compound variety, a result of many progenies.

Bourbon is the most famous of the Bourbon-descended varieties. It is a tall variety characterized by relatively low production, susceptibility to the major diseases, and excellent cup quality. French missionaries introduced Bourbon from Yemen to Bourbon Island (now La Réunion)—giving it the name it has today—in the early 1700s. Until the mid-19th century, Bourbon did not leave the island. But beginning in the mid-1800s, the variety spread to new parts of the world as the missionaries moved to establish footholds in Africa and the Americas. The Bourbon variety was introduced to Brazil around 1860, and from there rapidly spread north into other parts of South and Central America, where it is still cultivated today. Here it became mixed with other Bourbon-related varieties, introduced from India as well as Ethiopian landraces. Nowadays, there are many Bourbon-like varieties found in East Africa, but none exactly match the distinct Bourbon variety that can be found in Latin America. Today in Latin America, Bourbon itself has largely been replaced by varieties that descend from it (notably including Caturra, Catuai, and Mundo Novo), although Bourbon itself it is still cultivated in El Salvador, Guatemala, Honduras, and Peru. (World Coffee Research)

******************************************************

• Process:

Green coffee beans are immersed in the crystal clear water of Pico de Orizaba. In this steam bath, the pores of the grain are opened and the organoleptic attributes, acids and caffeine are extracted.

The resulting solution is passed through a special filter, which separates the caffeine-laden water from the liquid containing the palette of aromas, flavors and acids.

This system helps remove approximately 99% of the caffeine originally found in the beans, but without taking away flavor, aroma and characteristics.

After that, the oils and the original properties of the coffee (already without caffeine) are returned to the beans. Finally, the coffee must be dried, packaged, and shipped. 

******************************************************

• Region: Chiapas.
• Producer: Ensambles 
• Importer: Ensambles
• Price (green ex shipping): £9 Per Kg
• Variety: Bourbon, Caturra, Typica & Colombia
• Process: Mountain water decaf/Washed Process
• Altitude: 1300 – 1700 masl

• Tasting: High Sweetness, Balanced, Syrupy, Complex
• Flavours like: Biscoff, cardamon, brown sugar, candied lemon