Mexico Amatenango de la Frontera Decaf


Tasting Profile & Structure
Salted Caramel
Milk Chocolate
Balanced: layered, structured
How do we feel about this coffee

It feels soft, smooth and decadent like a fresh apricot, salted caramel drizzled milk chocolate and a late-night McCain Deep & Delicious cake for dessert.

Coffee Story
Amatenango de la Frontera is a region near the Guatemalan border in Mexico. The coffee grown here is similar to Guatemala's well-known Huehuetenango growing region. This decaf coffee is processed using the Mountain Water Process. The coffee is treated with a water solution to extract the caffeine. The water is then filtered to capture the flavour molecules. After that, the caffeine-free water is reintroduced to the green coffee, allowing the flavour and other compounds to be restored to the beans. The coffee is then dried and prepared for export.

Origin Amatenango de la Frontera, Chiapas, México
Variety Typica, Catuaí, Bourbon, Garnica
Process Washed, Natural Mountain Water Process Decaffinated
Producer Multiple Smallholders
Farm Various
Altitude 1500 MASL

Brewing Recipes

Ratio Coffee Water Time
Drip 16g : 1g 20g 320g 3min (V60)
Espresso 2.1g :1g 18g 38g 29 seconds
Immersion 15g : 1g
Peak Rest Time 5 to 40 days off roast

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