Mexico San Felipe Decaf MWP Natural
The process known as "Mountain Water Process" by the company Descamex uses water from Mexico’s highest volcano: Citlaltépetl, better known as Pico de Orizaba. We can affirm that this decaffeinated coffee reduces its carbon footprint since it is harvested, processed, and decaffeinated in Veracruz
Excellent for a daily driver decaf!
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: April, 2025; Harvest year: 2025, Packed in Ecotact
Acidity & Brightness: Gentle brightness and fairly sweet
Balance & Finish: Balanced with a caramel sweetness
Body & Texture: Full body and creamy texture
Flavors: Honey, Graham Craker, Plum Raisin & Cocoa
Grade: HG-EP, grown at 1,350 masl
Processing: Natural & Mountain Water Processed Decaf
Grower: Finca San Felipe
Region:Chocaman, Veracruz
Varietals: Arabica-Catimor
Recommended Roast Range: City+ to Full City+ (light-medium to medium-dark)
We like this coffee best at Full City (Medium), or after 1st crack has trailed off but before 2nd crack begins. Lighter roasts (during the later part of 1st crack) will exhibit more pronounced florals and citrus. Taking the roast darker (the first snaps of 2nd crack) will give you a bit more body with a focus on toffee and brown sugar at the expense of brightness. Note this coffee, like most coffee from Mexico, is grown just a little lower than coffee from Central and South America. This makes the beans a little more heat sensitive, so if you find your roast taking off or going too dark, back off on the heat just a hair about midway through the roast. A small adjustment is usually all you’ll need if any at all. Don’t back off the heat too much or you’ll stall!
Mexico San Felipe Rich with heritage and passion:
We are the third generation passionate about coffee... Around 1924, the “Nonnos” De Gasperín arrived in San Felipe from the Italian colonies established by immigrants in Veracruz.
On the ranch, they began working the land, primarily cultivating bananas and coffee for personal consumption. The surplus was exchanged at a shop in downtown Córdoba for other goods.
In the 1980s, Adrián, one of the youngest grandchildren, began industrializing the process by purchasing his first coffee dryer. He later built a coffee processing facility as needed. Córdoba had vast coffee plantations, and over the years, Don Adrián built a network of small farmers who sold him their harvests, which were then marketed as parchment coffee.
Now we—the great-granddaughters!—Melisa & Jimena, are in charge of the coffee processing, specializing in high-quality coffee, sustainability on our farm, and sharing the experiences that come with it. Together with Benjamin Distl, we’ve successfully brought San Felipe coffee to countries like Switzerland, Germany, Ireland, Slovenia, Slovakia, Austria, and the Czech Republic.
