|Owner||Café Sierra Azul Cooperative|
|Farm/Mill||Café Sierra Azul|
|Cultivar||Typica, Bourbon, Mundo Novo|
|Process||Washed & Sparkling Water Decaf|
|Altitude||1,000 - 1,900 masl|
|Harvest||December - April|
Expect notes of apple, cacao and malt.
This coffee has been decaffeinated using the Mountain Water process. This unique non-chemical decaffeination process uses the clear pure waters from the highest mountain in Mexico, the Pico de Orizaba.
Named for the bluish hue of the tree covered mountains – Sierra Azul – is a small cooperative that brings together just over 200 small hold farmers living within Southern Mexico’s El Triunfro Biosphere Reserve. With plentiful clean water supplies, nutrient rich fertile soil and high altitudes, this region of Siltepec, Chiapas has all the hallmarks of the highest quality coffee-producing regions.
Formed in 2010 Sierra Azul has grown from 37 members to 227 and achieved a wide array of organic certifications including EU, NOP and Fair Trade certification. Members have their own wet mills. Cherries are pulped on the same day they are picked and then fermented in cement tanks for 24 hours. The next day the coffee is fully washed to remove any remaining mucilage. All the water used in pulping is filtered to prevent contamination and the remaining pulp is used as compost to ensure there is no waste. After harvest from July to October, members apply organic fertilisers in addition to composts, which are applied every 25 days during non-harvest months. Renovation after harvest is practiced with crucial importance to ensure long-term sustainability.
By making it possible to make a living from a small coffee producing farm, the organisation is helping to keep families working together and the local communities thriving in an area that is highly marginalized with limited access to health, education and technology. Therefore, the cooperative plays a vital role as a facilitator of growth and knowledge in the area.
This coffee has been decaffeinated using the organically certified, patented Mountain Water method. This unique non-chemical process uses clear pure waters from the highest mountains in Mexico. The coffee is immersed in the water in order to extract the caffeine, while the flavours of the green beans are preserved, protecting the original unique character of the coffee.