The Mountain Water Decaf Process, carried out by Descamex, one of the very few certified organic decaffeination plants in the world, is a system that removes caffeine safely without using any chemical solvents. The method is certified by multiple international organic standards, ensuring traceability of raw materials from certified organic farms through to the final product. With a batch size of 5,000 kg, Descamex remains one of the rare facilities globally dedicated to producing organic decaf coffee.

Steps in the Organic Decaf Process

1. Certified raw coffee is stored in designated sections to avoid any contact with non-organic beans.

2. Each 5,000 kg batch is tested for caffeine content before extraction begins.

3. All equipment, including the decaffeination tanks, undergoes air cleaning and steam sanitization to ensure no cross-contact.

4. The beans are transferred to the first tank, where steam jets are applied under strict temperature and pressure control.

5. The beans are immersed in warm water to facilitate caffeine extraction.

6. They are then moved into a saturated water solution, where caffeine is selectively removed under specific pressure conditions.

7. Finally, the beans are dried back to 11–12% moisture content, packed, and prepared for export.

Region: Ángel Albino Corzo, Chiapas
Farms: 79 member farms
Producer: El Triunfo Biosphere Reserve Environmental Organization
Process: Mountain Water Decaf
Flavor Notes: Caramel, Dark Chocolate, Cherry
Roast: Dark