Mexican Decaf Espresso

Named for Sierra Madre, the epic mountain range that runs from Mexico right across Guatemala and into El Salvador and Honduras, Indigenas de la Sierra Madre de Motozintla (ISMAM) is the cooperative of Mayan coffee farmers in the Mexican region of Chiapas.

Read more in the ISMAM Co-op Story.

Decaffeination Process

The beans are water decaffeinated by Descafeinadores Mexicanos. In the decaffeination process, the green coffee beans are immersed in water, then boiled to extract all the soluble parts of the coffee – including the caffeine and the flavours. This water is then passed through a special filter to extract the caffeine, and the residual water – with all the flavours intact – is added back into the beans for re-absorption. This process results in beans that are 99.9% caffeine free. Once the process is complete the beans are dried and packed for export.