In the state of Chiapas, you’ll find Mexico’s largest and oldest coffee producing regions - some farms can look back on a history record of more than a hundred years.
The region is surrounded by the Atlantic and Pacific Oceans and divided into various microclimates thanks to the lush mountain slopes of the Sierra Madre Chiapas.
This coffee is decaffeinated using the Mountain Water Process which involves sourcing the natural mountain water from Pico De Orizaba (one of the largest mountains in Mexico).
The coffee is soaked and washed in clean water numerous times and then water is passed through a caffeine filter before being reintroduced to the coffee.
MEXICAN EL TUCAN ORGANIC DECAF 100%
Mountain Water Process - 100% Catuai and Typica varieties grown and hand picked at an altitude of 1100-1600 masl in Mexico's Chiapas region.
EXQUISITELY SWEET AND BALANCED. CARAMELO - INTENSE CHOCOLATE AND CARAMEL FLAVOURS. BROWN SUGAR, SOFT ORANGE ACIDITY AND BIG CREAMY BODY.
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.
1 – 2 cups daily
250g per week
2 – 4 cups daily
500g per week
6 – 8 cups daily
1kg per week
Note – These guidelines use an estimate of 16–21 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through email@example.com and we’ll guide you along through the coffee journey.