Mexico NKG Bloom Porcupine Decaf Mountain Water Process is a limited-edition, fully traceable decaffeinated coffee. This offering was developed by sister company Exportadora de Cafe California (ECC). It is grown in Frontera, Chiapas in the Sierra Madre bordering — and sharing the same microclimate with — the Huehuetenango mountains. Further, the smallholders who produce this coffee are enrolled in the global NKG Bloom initiative. NKG Bloom provides access to custom service packages that may include financing, high-quality inputs, seedlings, agronomy and business training, information services, access to markets and new coffee technologies.
Mexico NKG Bloom Porcupine Decaf Mountain Water Process was named for the small porcupines that live in the area. At night, they emerge in search of food and can be seen in the tops of trees surrounding the plantations.
NKG Bloom
The producers of Mexico NKG Bloom Porcupine Decaf Mountain Water Process are enrolled in the NKG Bloom initiative, which is a global effort to end poverty in the coffee supply chain by empowering producers to run their farms at full potential. To that end, NKG Bloom offers producers custom service packages that may include financing, high-quality inputs, seedlings, agronomy and business training, information services, access to markets and new coffee technologies.
Please visit the Exportadora de Cafe California (ECC) site to learn more about Por Mas Café (the ECC program that predates and laid the groundwork for NKG Bloom), the official page of the initiative to learn more about NKG Bloom, or this quick blog post to learn about how ECC inspired and informed the global NKG Bloom effort.
Mountain Water Process
Mountain Water Process is a method of indirect decaffeination. All our MWP decafs come from Descamex, which uses pure water from Pico de Orizaba—the highest mountain in Mexico. The process begins with a chemical analysis to determine optimal conditions. Next, the beans are steamed and prepared for extraction. Finally, they undergo an extraction process which uses a water-based saturated solution. This solution removes the caffeine while keeping the coffee's flavor compounds in place.
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.
Cupping notes: Milk chocolate, bright citrus, sweet, clean finish.
