Decaffeinated Mexican One Roast
Decaffeinated Mexican One Roast
At JGC we don’t need 100 requests before we start looking for variety for our customers. El Carmen is simply, so good it has made us borderline lazy with decaffeinated coffee variety in the roastery. There is another factor, that we have been a little blind to, which is that if you can’t tolerate caffeine and you are a JGC customer you have one option. This is a bit sad, however great the one option is. We have done some searching and this is the first of a few decaffeinated coffees that we have lined up.
Mexican (Water Decaf) from Producers of Sierra Sur, Oaxaca
Mexican Spring Water Decaffeinated Coffee
Region: Sierra Sur, Oaxaca
Altitude: 1450-1900 MASL
Variety: Mundo Novo and Pluma Hidalgo
Roast: Filter roast, extractable as espresso with a good grinder.
Aromatics: Apple and umami | Body: Creamy|Acidity: Soft apple|
Upfront, tasting all too hot, this is a cup of brown sugar with a hint of citrus on the finish. Low soft sweet apple acidity with background umami that is as present, but not unpleasant.
On the weekend this was really drinkable at 60g per litre for a batch filter brew. If you brew this in cafetiere or cupping bowl, you will be more likely to get more of the savory end of the flavour spectrum.
You know that thing that when you brew a coffee with your “usual parameters” and it just tastes good and works, you don’t need to make any big changes? This was it! The biggest change that I made was a bit of grinder adjustment and it was there.
Milk-based drinks Recipe:
1:2 as a starting point 16-17g in 34-35g out in approximately 24-26 seconds. 93-94 C. Too easy right?
In a 9oz milk-based drink, this was soft and tasty, a little fruit and a little savoury. In a 6 oz more of the fruity element.
16-18g of coffee in 26-30 seconds.
Oddly, this was even cleaner than the filter brew. Bright, sweet, apple acidity, brown sugars, a little citrus, and a hint of umami on the finish. I also happen to love acidity.
This coffee is produced in one of the two poorest states of Mexico, namely Oaxaca and Chiapas with poverty rates of 60-80% and extreme poverty rates of 20-40%. Due to ten years of coffee leaf rust disease and lack of know-how, harvests have dropped by up to 90%. The current yield is approximately 100 kg per hectare, which is about 4% of what you would hope for in parts of Colombia. Of the 500,000 smallholder farmers in Mexico, most have an average of a hectare each, which makes things unsustainable. This in part explains the widespread migration to the big cities and the US and beyond.
We have sourced this coffee via Raw Material Coffee, not for profit.
This coffee is Mexican Springwater Decaffeinated;
This unique non-chemical decaffeination process uses clear pure waters from the highest mountain in Mexico, the Pico de Orizaba. The process works by immersing the green beans in water to extract the caffeine content. The water preserves the soluble flavour components of the green beans, helping to protect the original characteristics of the coffee. To remove the caffeine from the water containing these soluble flavour elements, the water is passed through a filtration system. This produces a solution comprising the origin mountain water and the soluble coffee flavours, now free from caffeine.
The resulting green coffee is 99.9% caffeine-free
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