Mex Water Decaf

Varietals: Mundo Novo, Catuaí, Caturra & Catimor
Processing: Washed and dried on patios
Altitude: 1250-1550m above sea level

The Farm:

Founded by the current owner, Octavio Moguel Farrera in 1973, Mexico’s Finca Nueva Linda occupies 638 hectares deep in the forest right next to Chiapas, Mexico’s El Triunfo Biosphere Reserve. 
This area is known for coffee excellence, and Nueva Linda has won several quality awards. During the harvest, the farm employs up to 300 people to selectively hand-pick the coffee cherries, before they are delivered to the on-site mill for processing and washing with spring water hailing from the farm itself.

The Beans: Strength 4/5

The Mountain Water Process works by immersing the green beans in pure spring water from Mexico’s highest mountain to extract the caffeine content. The water preserves the flavour components of the unroasted coffee, and this protects the original characteristics of the coffee. 
In order 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 of the original mountain water and the soluble coffee flavours, now free from caffeine. The coffee is then dried and packed in 69kg sacks ready for shipping.

Environmental/Social Commitment:

Despite the vast size of the farm, Don Octavio only cultivates 22% of the land, leaving the remaining 496 hectares under "voluntary conservation of estates" as a part of El Triunfo Biosphere Reserve. However, this is only one of the many initiatives Nueva Linda is a part of to deliver sustainably grown coffee, and the farm’s core team of 100 employees are constantly monitoring the soil and experimenting with new ways to reduce fertiliser usage. The results of these efforts speak for themselves, as the current average age of coffee plants is 24 years old, with some even having reached the age of 35.