La Angostura Decaf consistently distinguishes itself with remarkable sweetness, complexity, and balance. Grown at high elevations in Chiapas, this coffee benefits from slow cherry maturation, allowing for greater sugar development and depth of flavor. The Mountain Water Process (MWP) gently removes caffeine while preserving the coffee’s natural structure, ensuring a clean, full-bodied cup.
Region
The Highlands of Chiapas, is a region known for its lush cloud forests, volcanic soils, and ideal coffee-growing conditions. The farms from this coffee are located near La Angostura Dam, which is powered by the Río Grijalva, one of the most important rivers in southern Mexico. This river originates in the Guatemalan Highlands, flowing through Lagunas de Colón and into the Chiapas valley, providing essential irrigation for coffee, staple crops, and local communities.
Process
La Angostura undergoes the Mountain Water Process (MWP), a chemical-free decaffeination method that preserves the coffee’s full character. Using pure glacier water from Mexico’s highest peaks, caffeine is gently extracted while retaining essential flavor compounds. A Reverse Osmosis-like system isolates caffeine, allowing the coffee to be reintroduced to its own flavor-saturated water, ensuring no loss of sweetness, body, or complexity. This natural, water-based method results in a decaf that is clean, balanced, and complexity.
Varieties
Mountain Water Decaf is crafted with care in the highlands of Chiapas, where some of Mexico’s most celebrated varieties grow under shade and mist.
Bourbon – Brings a creamy body and caramelized sweetness, anchoring the cup with richness.
Caturra – Lifts the profile with a touch of acidity and a crisp, clean finish.
Mundo Novo – Adds density and depth, with cocoa undertones and earthy elegance.
Typica – Contributes floral aromatics and a silky, honeyed balance throughout.
Altitude
1550m
Grown at 1,500m in the highlands of Chiapas, this coffee benefits from the cool, misty climate of the El Triunfo Biosphere Reserve. The region’s volcanic soil and high humidity create optimal conditions for slow cherry maturation, allowing sugars to develop fully and enhancing the coffee’s sweetness, complexity, and acidity.
Tostado
Roasting Mountain Water Decaf on a Loring requires a delicate hand—this coffee has already gone through one transformation, so the goal is to preserve what’s left of its natural sugars and aromatics without pushing it too hard
Metodo
Stagg Dripper
This coffee benefits from a medium grind setting, moderate water temperature, and a rather long ratio; to extract the sweetness and soft mouthfeel. Below is a recipe we have been enjoying, but of course tastes are subjective, feel free to tweak the variables to suit your preference; for example, condense the ratio if you prefer a thicker tactile; grind finer or raise the temp if you want to extract more flavors.
Recipe
200 F water temperature
Medium ground - around 625 microns
1:16 ratio
23 g to 368 g water
00:30 Bloom 50g
1:00 Pour to 120 g
1:20 Pour to 268 g (more aggressive water flow to extract sweetness)
1:40 Pour to 368 g (composed pour)
Total drawdown time should be around 2:20 - 2:40
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