Chuffed as Chimps – Decaffeinated – Sample

While this coffee tastes awesome in every device, our favourites are filter, Chemex or cafetiere.

If you want to know more, see our brew guides for making coffee.

Currently producing 2% of the world’s coffee, Mexico has three main growing regions: Chiapas, Oaxaca and Veracruz. This decaf has been cultivated in Chiapas in Southern Mexico, which is known for its rich biodiversity and stunning landscapes.

The Sierra Madre de Chiapas Mountain range provides an ideal high-altitude environment for coffee cultivation, ensuring the highest quality. Coffee plots in this landscape benefit from a slower growth rate, allowing the beans to absorb fruity flavours from the fruit’s flesh over an extended period.

To gain Speciality Coffee status, the coffee has to receive a score of 80 points or higher. The points are made up using an array of attributes such as the smell, acidity, and mouthfeel to name a few. To taste all of these attributes, Q graders use a coffee cupping process; a pure and exact method to taste coffees.

Intrigued about coffee cupping and want to find out more? Check out our guide to Cup like a pro. you can even give it a go at home.

When we receive our coffee beans, they are green and unroasted. We ensure that the roastery’s moisture and humidity are optimised to keep the beans at their very best.

To roast, we build a profile for each coffee to bring out the beans’ natural flavours. We never over roast, and so you will never taste bitter or burnt flavours in the cup. Only sweet, smooth and creamy notes prevail.

Speciality coffees are bursting with amazing natural flavours, aromas and body. Each bean is different from the next; not only in taste but also in moisture, density and size. With this in mind, we roast each coffee differently to suit all of the above.

We build a roast profile (recipe) for each coffee and we roast by hand and in small batches to bring out the very best in each bean. We freshly roast multiple times each week to ensure you receive the best and freshest coffee each time.

The coffee farmers do us proud with their amazing harvests, and we want to continue their amazing work when roasting.

After being harvested and washed, the beans are prepared for decaffeination. The caffeine in this coffee has been extracted using the mountain water method. It begins by soaking the green beans in water sourced from Mexico’s highest mountain, Pico de Orizaba. This water helps preserve the bean’s flavour whilst dissolving the caffeine.

A filtration system is used to remove the water, now filled with the dissolved caffeine, leaving the green beans 99.9% caffeine-free. They are given a final wash before being sun-dried until they reach the optimum moisture level, where they can then be finally packaged and exported.

Roast Style: Light & Fruity

Location: El Tucan, Chiapas

Varietal(s): Catuai & Typica

Processing: Washed

Decaf Process: Mountain Water

Altitude: 1,100 – 1,600 metres above sea level

Country: Mexico

Certification: Speciality

Score: 82

What does this all mean? Check out our Jargon Buster.

The coffee farmers produce amazing coffees, and they deserve thanking for that. To ensure that they get the price they deserve; and money to spend on investing in their farm for the future, we pay between 30 and 150% more than the going rate for speciality coffee than that of commodity coffee.

Without you drinking our freshly roasted coffee, we couldn’t do this. So it’s all down to you lovely peeps – high five!

We’re chuffed as chimps with this new decaf!