MEXICAN DECAFFEINATED WATER PROCESS COFFEE BEANS
LOCATION : Mexico, Chiaoas
VARIETY : Bourbon, Caturra, Typica and Catuaí
PROCESS: Water, Indirect decaffeination
ALTITUDE: 900-1100m
TASTING NOTES: Chocolate, sweet, grape, nutty.
This coffee comes from smallholder producers who deliver to the San Cristobal de las Casas and Yajalón buying stations in northern Chiapas, to the east and northeast of Tuxla Gutiérrez the region. The growing area, which runs between altitudes of 900 and 1,100 meters, is characterized by large bean sizes and a round, balanced cup with a smooth body.
The harvest season is December through March. All the coffee is received in parchment, quality controlled, and transported to a high tech dry mill in Veracruz. After a second quality check, the coffee is cleaned, milled and sorted to be prepared for export.
LOCATION : Mexico, Chiaoas
VARIETY : Bourbon, Caturra, Typica and Catuaí
PROCESS: Water, Indirect decaffeination
ALTITUDE: 900-1100m
TASTING NOTES: Chocolate, sweet, grape, nutty.
This coffee comes from smallholder producers who deliver to the San Cristobal de las Casas and Yajalón buying stations in northern Chiapas, to the east and northeast of Tuxla Gutiérrez the region. The growing area, which runs between altitudes of 900 and 1,100 meters, is characterized by large bean sizes and a round, balanced cup with a smooth body.
The harvest season is December through March. All the coffee is received in parchment, quality controlled, and transported to a high tech dry mill in Veracruz. After a second quality check, the coffee is cleaned, milled and sorted to be prepared for export.
LOCATION : Mexico, Chiaoas
VARIETY : Bourbon, Caturra, Typica and Catuaí
PROCESS: Water, Indirect decaffeination
ALTITUDE: 900-1100m
TASTING NOTES: Chocolate, sweet, grape, nutty.
This coffee comes from smallholder producers who deliver to the San Cristobal de las Casas and Yajalón buying stations in northern Chiapas, to the east and northeast of Tuxla Gutiérrez the region. The growing area, which runs between altitudes of 900 and 1,100 meters, is characterized by large bean sizes and a round, balanced cup with a smooth body.
The harvest season is December through March. All the coffee is received in parchment, quality controlled, and transported to a high tech dry mill in Veracruz. After a second quality check, the coffee is cleaned, milled and sorted to be prepared for export.