This is a well balanced decaf, with malt grain, dried stone fruits, and raw cane sugar. The sweetness found in the cup extends through to the finish. This coffee cups best at City+-Full City roast levels, but will handle Full City+ roasts just fine. It's a nice decaf and works well for espresso too. City+ to Full City+.
A good Mexico decaf coffee is an uncomplicated, straight-forward cup. This lot stood out on the cupping table, but we honestly don't know a lot about it's origin because it comes from AMSA group, a coffee factory in Chiapas that processes many local coffee lots for export. While we prefer to know the origin of our coffees or arrange direct purchasing, we still look for opportunities to obtain nice coffees, even if they come from an indirect route. It's supposed to be about cup quality, in the end. This lot is decaffeinated using water processing, a direct contact method that uses water filtration to separate the caffeine from the coffee without using chemical solvents.
The dry fragrance and wet aromatics are nutty, clean, and slightly fruited. There's a bit of that typical "decafy" aroma when you add water to the grinds, but it's rather sweet with light brown sugar and praline nuts. The pleasing note of candied nuts intensifies on the break. Overall, this Mexico decaf makes a well balanced cup. There is a slight "decaf" herbal taste, verging on malt grain, but this is more of an aside. We find dried fruits like peach and nectarine, as well as a raw cane sugar note. The sweetness extends through to the finish and there is a piquant quality on the tip of the tongue. This works best at City+ roast to uncover these sorts of flavors, but will handle Full City+ roasts just fine. It's a nice decaf, and works well for decaf espresso too.