ABOUT THIS COFFEE:
FACTS & FIGURES:
Variety: Mundo Novo, Caturra, Catuai
Processing: Fully Washed then CO2 Decaf
Producer: Jorge Gallardo Rodriguez
Harvest: January – March 2016
Finca Muxbal is one of our favourite coffees to decaffeinate. Its buttery caramel body and sweet peach and orange acidity survive the decaffeination process making for a balanced and all round decaf coffee.
This is our fifth year working with Jorge at Finca Muxbal and his amazing farm has become one of the cornerstones of our coffee offering. It is also one of our favourite coffees to decaffeinate.
Situated at the southern extremity of Mexico right on the border with Guatemala, Finca Muxbal is an astoundingly beautiful plantation situated high on an isolated forest plateau accessible only by the winding ‘El Caricol’ road. The plantation is run with exemplary care and attention by Jorge Gallardo and his mother Maeggi and has its own wet mill meaning the coffee is grown, harvested and processed completely in house.
Every year Jorge processes the coffee from the highest area of the farm, the San Enrique Lot at 1650m, just for Small Batch. This sector of the
farm contains a higher frequency of Mundo Novo as this variety likes the higher altitude more than the caturra and catuai. Coffees are pulped then dry fermented for 32 hours before being washed and dried on patios for around 14 days.
To decaffeinate the coffee we have always preferred the CO2 method. We feel it maintains the flavour of the original coffee very well and also like the lack of wastewater in the process. The CO2 plant is in Germany which means we can also cut down the food miles involved in the process compared to some other decaffeination plants.
We design our decafs to suit a wide range of palates and brew methods and it is roasted to suit both filter and espresso brewing.