Day 24: Mexico Cordoba (decaf for Christmas eve!)

This is a decaffeinated Mexican mountain water RFA decaf. 

More than 500,000 farmers produce coffee in Mexico. Smallholders with less than 10 hectares compose a full 70% of Mexico’s coffee producers. Due to their small size, most farm work is done by the family. Most farms are organic by default and many are certified. This coffee not only meets the Rainforest Alliance (RFA) standards, which promote biodiversity, sustainable land use, and responsible water management, but it’s also decaffeinated through the Mountain Water Process, offering a chemical-free alternative that preserves flavour integrity.

The Mountain Water Process is favored by consumers who prefer natural decaffeination methods, as it avoids the use of chemical solvents like methyl chloride (MC) and ethyl acetate (EA). Instead, green coffee beans are first soaked in water to draw out the caffeine along with other soluble compounds. This initial batch of beans is then discard- ed, but the resulting green coffee extract (GCE) – a water mixture saturated with coffee flavours – is retained.

In this extract, the water has reached saturation, meaning it cannot absorb any more flavour compounds, only the caffeine. When subsequent batches of beans are soaked in the GCE, only the caffeine is removed through a specialised filtration process, which leaves the flavour compounds intact. The caffeine-free beans retain their full-bodied taste and unique profile, satisfying a growing demand among young, ethically conscious consumers for traceable, certified, and environmentally responsible decaf options.

This Mexico Mountain Water Decaf with RFA certification offers a decaffeinated coffee that balances environmental standards with high-quality taste, providing a satisfying option for those seeking specialty decaf without sacrificing flavour.