PHILOCOFFEA 025 Mexico Chiapas Decaf Organic JAS

Many people want to enjoy delicious coffee but are concerned about the effects of caffeine. However, many find decaffeinated coffee to have a chemical or artificial taste, which deters them. Honestly, I used to be one of them.

Why was decaf coffee not good in the past?

The reason lies in the caffeine removal process. Traditional methods use special chemical agents to remove caffeine, often damaging the coffee's original flavor components and resulting in a taste that is significantly inferior to regular coffee.

To break this deadlock, we specifically selected beans processed by Descamex using the "Mountain Water Process."

Safety and Flavor Combined: The Mountain Water Process

This technique has received multiple organic certifications and is characterized by not using any chemical solvents at all, only safely removing caffeine with water. As one of the few certified organic decaffeination plants globally, it ensures complete transparency from raw material production records to the final product.

The Coffee Beans Selected for This Batch

This time, we selected coffee produced by 79 farms under the "Product Conservacion El Triunfo" project in Chiapas, Mexico. This is an unprecedented organic JAS certified decaffeinated coffee that fully preserves the clean taste and lingering aftertaste characteristic of Mexican coffee.

Flavor Notes and Mouthfeel

The deliciousness of this coffee will even make you forget that it is a decaffeinated product:

· When hot: It has a pleasant nutty aroma.

· As it cools: It transforms into a smooth and sweet taste, like milk chocolate.

Rigorous Organic Decaffeination Process

To ensure quality and purity, the production process is strictly monitored:

1. Isolated Storage: Raw materials are stored in a separate area to ensure no contact with other coffee beans.

2. Precise Measurement: Caffeine content is pre-measured in 5,000kg batches.

3. Equipment Cleaning: All equipment (including extraction tanks) is cleaned with air and steam to ensure zero contamination.

4. Pressure Treatment: Steam is injected in the first tank under controlled temperature and pressure.

5. Warm Water Soaking: Coffee beans are soaked in warm water to facilitate caffeine extraction.

6. Saturated Solution Extraction: Caffeine is removed using a saturated water solution under specific pressure conditions.

7. Drying and Packaging: Moisture content is restored to 11-12% before packaging and export.

Whether you are sensitive to caffeine or unable to consume it for specific reasons (such as pregnancy or evening rest), we sincerely recommend this coffee. Please enjoy this wonderful coffee moment!