+90 534 884 28 00Mon – Fri 10:00 – 20:00 (GMT+3)

By origin

All origins →

By process

By SCA score

Impact & projects

Availability

By origin

Selections

Cacao lots

All cacao lots →

Back to catalogue

Santa Fé

Mexico - Chiapas - Santa Fé - Lavé - Deca Mountain Water

See coffee details

In stock, ready to order (69kg)

SampleFree evaluation sampleRequest a sample

Price quoteCurrent price and stock informationRequest a quote

History and traceability

The story

Motozintla, located in the Sierra Madre de Chiapas, is a mountainous municipality in the province of Chiapas. The name Motozintla comes from the Nahuatl: mototl (squirrels) + zintl (hillside) + tla (place), which literally means "squirrel hillside".

Finca Santa Fé is located in Belisario Domínguez municipality, Motozintla region and was acquired in 1990 by Domingo Muguira Revuelta. Previously, this farm was called La Esperanza. Finca Santa Fé is cultivated with coffee varieties such as Catuaí, Caturra, Sarchimor, and Anacafé 14 at an altitude between 800 and 900 masl. Our coffee is processed using the wet process and has large drying yards and Guardiolas – type mechanical dryers. Our farm is certified Organic and is deeply committed to nature. Currently, there is a 15 hectares ecological reserve and an Environmental Management Unit (UMA) for the cultivation of red cedar. This farm is also diversified with 28 hectares of lemon trees.

This process follows these steps:

Physical - chemical analysis

A detailed analysis of the green coffee batch (caffeine, sugars, acids, soluble solids, etc.) is performed to design the optimal process based on the coffee's origin and profile.

Steam pretreatment

The beans are steamed under controlled pressure. This step swells the beans, softening them and making them more porous to facilitate caffeine extraction.

Saturated water extraction (Mountain Water Process)

The beans are immersed in a saturated water solution containing soluble solids previously extracted from green coffee (but without caffeine). Through osmosis, the caffeine passes from the bean to the water, while the flavor compounds remain in the bean thanks to the already saturated solution.

Filtration and circulation

The used water (now containing dissolved caffeine) is filtered with activated carbon or specialized filters to remove the caffeine. It is then recirculated into new batches of coffee, reusing the caffeine-free solution.

Drying and polishing

Once extraction is complete, the beans are slowly dried in three stages:

Rotating drum
Vibrating fluid bed
Vertical waterfall dryer

Quality control

Finally, the residual caffeine level is measured in the laboratory. These coffee beans ensure a minimum extraction of 97%, equivalent to coffee with up to 99.9% caffeine-free, in accordance with organic standards and international certifications.

The Mountain Water Process is a natural, chemical - free method for decaffeinating green coffee beans.