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Mexico Organic Los Grapos CO2 Decaf

This decaf cups subtle and sweet. It has a delicate caramel flavor in light roasts that's accompanied by a nice flavor of apple juice. The acidity is moderate and malic, and there's a rye note in the background that comes into focus in the finish. A nice basic cup of decaf, that does best in the City+ Full City roast range.
Out of stock
85.1
  • Process Method No
  • Cultivar Caturra Types
  • Farm Gate No
Region Central America
Processing Various Process
Drying Method Patio Sun-dried
Arrival date Jan 17 2014
Lot size 25bags/boxes
Bag size 60.00kg
Packaging Jute Bag
Cultivar Detail Caturra, Robusta
Appearance .0 d/300gr, 16-17 Screen
Roast Recommendations City+ to Full City+ is recommended.
Weight 1 LB
This decaf coffee comes to us from the "Los Grapos" cooperative in Chiapas, Mexico. Member farms are plotted throughout the Sierra Madre mountains, in very close proximity to the Guatemalan border. This lot is part of a group within the coop that is solely comprised of female farmers (500 in all). They have their own separate plot of land which they manage completely from planting to processing. This is a CO2 decaf, often called "Sparkling Water" process. Coffee is mixed with water and the beans expand in size, their pores are opened and the caffeine molecules become mobile. At this point carbon dioxide is added at 100 atmospheres pressure to the pure water. Basically the water and the carbon dioxide are mixed to create the sparkling water. The carbon dioxide acts like a magnet and attracts all the caffeine molecules that became movable. When the caffeine is captured by the carbon dioxide, this is removed. The carbon dioxide is very selective and it doesn't touch the carbohydrates and proteins of the coffee beans, which would damage quality. When the carbon dioxide has finished removing the caffeine, the coffee seeds are dried naturally. Carbon dioxide is then recycled and caffeine is sold for other commercial uses. Interesting stuff!
The dry grounds have a bread-like smell, especially in light roasts, that is like rye or pumpernickel bread with a touch of cinnamon. It's not at all unpleasant, but does probably have to due somewhat with decaffeination process. But it's not chemical or plastic smelling, and notes are organic and sweet. Allusions of brown bread carry over in to the wet aroma, and with a sweetness of unrefined sugar. Like the aromatics, this Mexico decaf cups subtle and sweet. It has a delicate caramel flavor in light roasts that's accompanied by a nice flavor of apple juice. The acidity is moderate and malic, and there's a rye note in the background that comes into focus in the finish. A nice basic cup of decaf, that does best in the City+ Full City roast range.