This premium decaf coffee hails from the Lacandon Jungle in Mexico. The beans are processed using the Mountain Water Method which gently removes the caffeine using water from the Sierra Madre glaciers.
Being grown in a tropical rainforest gives this coffee a balanced profile of mild acidity with a zesty citrus hit.
The flavours that emerge with a dark roast are malted milk chocolate and almonds coupled with caramel and a hint of cherry. Why not balance the strong flavours of this coffee with a classic Almond shortbread from The Northumbrian Bakehouse, find the full range here- The Northumbrian Bakehouse.
Mexican Decaffeinated
This new variety, premium decaffeinated coffee, is produced using the Mountain Water method. This method avoids the use of harmful chemicals to extract the caffeine, creating a clean tasting, full flavoured coffee. It is specially roasted to bring out its strength and depth.