Decaf: Central American


This lovely dark decaf coffee takes you by surprise with it’s rich, dark, full body. It is a traceable single estate coffee, from Finca La Laja which is owned by Hermilo Sampieri.

Grown at 1100m above sea level, the harvest for these lovely beans can be from October/November right up through till April. By using water from the glaciers of the highest mountain in Mexico, a method called Mountain Water Process, these Mexican beans are immersed to extract caffeine. The extraction process uses a water-based saturated solution that removes the caffeine while keeping the coffee’s flavour compounds in place – this method is done by DESCAMEX (Descafeinadores Mexicanos).

Fun fact: Roasters don’t hear the “crack” when roasting decaf, because the crack represents moisture reaching a boiling point inside the bean and pushing through; with decaf, this isn’t the case, because the cellular structure of the bean has been changed.

See below for cupping notes, monkeys notes and strength info

Team Bean challenge you to do a bit of blind tasting and see if you can pick out this decaf from other fully caffeinated brews.


Cupping Notes

This classic decaf of ours has a nice spicy note with flavours of chocolate, sweet and lemon. It has a bright acidity and a clean aftertaste. A delicious medium bodied, strong roast.

Monkey’s Notes

When Monkey gets overcaffeinated (and nobody wants that!) this is his go-to-cafetiere-brew.



Additional information

Weight 250 g

Whole Bean, Chemex, Cafetiere, Filter, Aeropress, Italian Mokapot, Espresso


250g, 500g, 1kg