Less is more
A decaf tale from south of the border
This week, we’re off to three sun-drenched landscapes of Mexico, a hugely bustling and busy country, but one where, away from the craziness of Mexico’s City, you can find some oasis of calm.
As ever, our coffee can be found at altitude – and beans cultivated in the regions are embraced by the crisp mountain air — up high in Chiapas, Veracruz, and Oaxaca, the varieties serve as the heartbeat of Mexico's coffee legacy.
Maybe unusually, what truly sets Mexican coffee apart from its peers is its decaffeination process. Enter Descamex, this process harnesses the crystal pure water from Pico de Orizaba – Mexico's towering guardian. Using this mountain’s water, this decaffeination method is more than mere method; it's an art, a water-based saturated solution that allows our producers to clear out the caffeine whilst preserving the beans’ intrinsic flavour. The result? A very lush decaf that sacrifices nothing in terms of taste and complexity.
The first sip? It introduces notes of chocolate, a real taste-bud tango that leaves behind a lingering sweetness, a little reminder of Mexico’s sun-drenched cacao plantations. Then there’s undertones of pistachio, which add a pleasing nutty dimension, yum! And there's still more to discover as you continue. The citrusy zest that follows, wakes up the palate — and then finally, a subtle grape-feel emerges, like the coffee cherries have a little shared DNA with their vino cousins.
None of this would be possible without the incredible care and passion of the local producers that make the most of Mexico’s incredible terroir. The regions where these geniuses toil are pretty diverse. Chiapas, with its lush rainforests, imparts a velvety richness to the coffee. Veracruz, where the Gulf of Mexico whispers its secrets to the land, adds a subtle coastal twang of citrus. And Oaxaca, with its mountainous terrain, bestows a serious complexity that's very unusual in a decaf.
"At OHCO, we think there’s some serious magic to Mexican coffee," exclaims master roaster Paul. "Our Mexico Mountain Water Decaf, for instance – there’s a ton going on in every cup. Quite chocolatey and nutty, but there’s also a little citrus and wine like feel at the end, so it’s never dull or samey. I think people who like decaf as an all-day drinker, used to feel a bit cheated on flavour, like their coffee was ‘missing’ something. Today’s decafs though, you don’t have to compromise on taste at all. Certainly in a blind taste, this decaf has all the flavour of a great cup and doesn’t lack any of the ‘umph’ taste-wise of a caffeinated blend, so you’re not missing out. Time was, a decaf espresso would have seemed sacrilege, nowadays, not so much!”
“It introduces notes of chocolate, a real taste-bud tango that leaves behind a lingering sweetness, a little reminder of Mexico’s sun-drenched cacao plantations.”
Find out more about our Dark & Delicious
Mexico Mountain Water Decaf
