Quality Report - Honduras Montecristo Mountain Water Process Decaf

About This Coffee

Decaffeination is the process of removing the caffeine present in coffee beans. The mountain water used by Descamex to decaffeinate coffee such as the Honduran SHG Organic ‘Monte Cristo Estate’. Descamex uses processes free of any chemicals. Coffee processed in this plant is organic and processed with the mountain waters that flow from the tip of Pico de Orizaba in Mexico.

Each batch of green coffee is soaked in water until the soluble components seep out of the beans. The caffeine-extracted fluid is passed through a filter that extracts the caffeine from the solution. The coffee to be decaffeinated is then rehydrated and placed in the tank under optimal temperatures, vacuum, and pressures for the caffeine to be extracted. This soluble then combines the crystal-clear waters of Pico de Orizaba, but also imparts the flavour and top notes that identify a coffee and its origin. After the extraction, the beans are triple dried before being polished and physically and chemically analysed for remaining caffeine. Decaffeinated coffee reads between 0.020% to a maximum of 0.10%(g/100g), about 99.9% caffeine free.

Hacienda Monte Cristo Estate is a family-run, coffee-producing farm since 1916 in Western Honduras, very close to the borders of Guatemala. The farm lies in the fertile valleys of the Mayan Mountains. It is 15km from the provincial capital of Santa Rosa de Copan, in the municipality of Veracruz. The Medina family have been running this farm for over five generations. Coffee is meticulously grown using environmentally friendly processes and a lot of care is taken during the milling and drying processes. Consequently, the farm has increased its solar drying area to accommodate larger volumes while maintaining quality control. This decaffeinated batch brings a rich aroma, medium acidity, and a balanced cup.

Farm Information

  • Origin: Honduras
  • Region: Santa Rosa, Veracruz
  • Farm/Coop/Mill: Hacienda Monte Cristo
  • Producer: The Medina Family
  • Variety: Catuai, Caturra
  • Process: Mountain Water Process
  • Altitude: 1200 - 1500masl
  • Harvest: October - March
  • Sourcing Partner: Langdon Coffee Merchants
  • Quality Score: 80

Roast Level: 

 Medium - Dark

Flavour Profile

  • Aroma: Rich Aroma of Chocolates and Nuts
  • Flavour: Mandarin, Orange Toffee, Hazelnut, Chocolate
  • Aftertaste: Hazelnuts and Chocolate
  • Acidity: Medium Acidity of Mandarin
  • Body: Orange Toffee and Hazelnut
  • Balance & Overall: Medium Acidity and Medium - Heavy Body with a clean finish

Recommended Brewing Parameters

  • Espresso: 19g In, 32g Out, 15 Seconds
  • Milk-based (150ml): 23g In, 38g Out, 30 Seconds, 150g Milk
  • Pourover Filter (Chanho-Tornado): 15g In, 225g Out, 1 Minute 20 Seconds (45G Bloom, 30 Seconds)