Category: News

Who hasn’t craved a coffee after dinner without the fear of disrupting their sleep? And who hasn’t regretted settling for a terrible decaf to satisfy that craving?

Inspired by this all-too-relatable dilemma and keeping in mind everyone striving for a slower pace of life without sacrificing a good cup of coffee, we wrote this article to explain the Mountain Water Process. This natural, chemical-free, eco-friendly decaffeination method preserves the full flavor of coffee, as shown in our organic Santa Fé decaf.

A brief history of decaffeination

The history of decaffeination began in the early 20th century to make coffee accessible to more people, whether for those sensitive to caffeine or those wanting to enjoy coffee at any time of day. What’s now a growing niche market started with an accident.

The Chemical Accident

The first attempts at decaffeinating coffee happened purely by chance when in 1905, a shipment of green coffee beans belonging to the German merchant was soaked in seawater. This unfortunate incident revealed a surprising discovery: prolonged contact with seawater had removed most of the caffeine from the beans while leaving much of their flavor intact—though slightly saltier.

Inspired by this event, this merchant developed the first commercial decaffeination process using benzene as a solvent. While innovative, this method was quickly abandoned due to its toxicity and potential health risks.

Moving away from benzene, the coffee industry continued to explore other chemical-based methods like methyl chloride and ethyl acetate, which remain widely used today. These chemical processes now account for roughly 75% of global decaf production due to their efficiency and low cost. However, they come with notable drawbacks, including chemical aftertaste and ongoing concerns about health and safety.

The Rise of Water Processes

In parallel to the rise of chemical methods, the 1930s saw the invention of the first natural decaffeination method in Switzerland, using only water and carbon filters. This technique, maybe inspired by the German merchant’s mishap, laid the foundation for modern water-based decaffeination processes, leveraging osmosis and solubility.

 

💡Geek Break!💡

Osmosis is a natural process where water moves from an area with more water to one with less water through a semi-permeable membrane (like a carbon filter). This membrane allows water to pass through while blocking dissolved substances, such as salt, sugar, and—you guessed it—caffeine!

 

This water-based process was later patented by a Canadian company, the Swiss Water Decaffeinated Coffee Company. Here’s a detailed breakdown of how water-based decaffeination works:

1. Soaking: The green coffee beans are soaked in warm water to dissolve the caffeine and other soluble compounds.
2. Filtering: This water is passed through activated carbon filters designed to trap caffeine molecules while allowing other flavor compounds to remain.
3. Re-soaking: The now “flavor-charged” water, free of caffeine, is reintroduced to the beans, allowing them to reabsorb their soluble compounds and retain their flavor.

The Mountain Water Process

At Fábrica Coffee Roasters, when we decided to introduce a decaf option, it was clear we wanted a water-processed coffee. After some searching, we found the organic Santa Fé decaf from Mexico, and it has since become part of our family.

Santa Fé uses the Mountain Water Process, a water-based decaffeination method performed exclusively in Mexico with water from Pico de Orizaba, the country’s highest mountain. Recognized among the specialty coffee community, this method ensures effective, organic decaffeination aligned with sustainability values.

Additionally, as it utilizes local natural resources, the Mountain Water Process has become a source of pride for Mexican coffee producers, showcasing their ability to innovate within the global coffee industry.

Here are the four key advantages of the Mountain Water Process:

• Chemical-Free: This process avoids harmful chemicals, making it an environmentally friendly and natural option.
• Preserves Flavor: Using water preserves the coffee’s natural flavors, retaining essential oils and compounds often lost in chemical methods.
• Eco-Friendly: Sourced from natural water reserves, it’s a sustainable method with minimal environmental impact.
• No Residual Chemicals: Since no solvents are involved, there’s no risk of chemical traces, offering peace of mind to health-conscious consumers.

Brewing Tips for Decaf

Water-based methods like the Mountain Water Process, used for Santa Fé, effectively remove caffeine while preserving the beans’ natural flavors. However, decaffeination can slightly impact the beans’ density, which may influence the brewing process. To help you get the most out of your decaf brew, here are a few tips:

• Grind Size: Start with a coarser grind to prevent over-extraction due to softer beans.
• Water Temperature: Opt for slightly cooler water (92–94°C) to avoid over-extraction.
• Brew Ratios: Stick to a 1:16 to 1:18 ratio, adjusting for taste as needed.
• Experiment: Decaf beans can vary in brewing behavior, so don’t shy away from experimenting with techniques like bloom time and agitation.

With attention to detail, water-processed decafs can produce exceptional brews for those who appreciate a cleaner, more natural cup without compromising flavor.

Conclusion

This article explored two main decaffeination methods, highlighting the Mountain Water Process for its commitment to quality, sustainability, and innovation. By offering a natural alternative to chemical methods, it has transformed the perception of decaf coffee, proving it can be flavorful, ethical, and environmentally friendly.

At Fábrica Coffee Roasters, our commitment to quality and flavor drives our choice to offer decaf coffee processed through the Mountain Water Process. Our organic Santa Fé decaf, a versatile medium-roast with an omni-profile suited for all brewing methods, is available in our online shop.

Curious about what makes an omni roast so special? Stay tuned for our upcoming articles!

Whether you are already a fan of specialty coffee or trying to explain its advantages to a friend, the question often arises: “Why is specialty coffee more expensive than regular coffee?”

From the mountains of Colombia to a cappuccino in our hands, specialty coffee travels across the globe while maintaining its flavor and quality. In this article, we’ll explore the journey of coffee, the people involved, and the various levels of quality control in the coffee lifecycle.

Where does coffee come from?

Native to the mountains of Ethiopia, the arabica coffee plant, scientifically known as Coffea arabica, is now cultivated in numerous countries located between the Tropics of Cancer and Capricorn, an area commonly referred to as the Tropics.

From Brazil and Colombia to Vietnam, China, and Kenya, arabica coffee comes from the seed of a fruit grown at high altitudes. This specific growing environment naturally results in lower caffeine content, fruitier flavors, and higher acidity.

Produced in the Global South, coffee is primarily consumed in the Global North, with the notable exception of Australia. Scandinavian countries are the world’s largest consumers (per capita), followed by the United States.

Coffee has become an essential part of our daily routines. Whether it’s to wake up in the morning or as a midday break, few people go without a cup. Its routine presence often makes us forget that we are consuming tropical fruits and all its journey.

What is specialty coffee?

Specialty coffee is a term commonly used to describe the highest-rated coffees on the market. We prefer to expand this definition, understanding it as a quality standard deeply reliant on the meticulous work of numerous professionals. As the Specialty Coffee Association (SCA) defines it:

Specialty coffee can consistently exist through the dedication of the people who have made it their life’s work to continually make quality their highest priority. This is not the work of only one person in the lifecycle of a coffee bean; specialty can only occur when all of those involved in the coffee value chain work in harmony and maintain a keen focus on standards and excellence from start to finish. This is no easy accomplishment, and yet because of these dedicated professionals, there are numerous specialty coffees available right now, across the globe, and likely right around the corner from you.

With this definition in mind, let’s take a closer look at the different steps and professionals involved in coffee’s journey from farm to cup.

At the farms:

One of the first factors distinguishing arabica specialty coffee lies in the characteristics of its production environment. From small plots at high altitudes to tiny agricultural areas, the production of specialty coffee depends intrinsically on skilled human labor.

• Altitude: Generally, arabica coffee is grown at higher altitudes where the temperate climate benefits its growth and provides greater protection against pests. Higher altitudes also slow the plant’s development, allowing it to accumulate more oils and sugars, which contribute to fruitier flavors and higher acidity.
• Manual and selective harvesting: Due to the steep and rugged terrain of high-altitude farms, specialty coffee is usually produced in small lots, accessible only by hand. Each cherry is picked at peak ripeness, ensuring uniformity in harvesting and processing. This requires multiple harvests to allow all the cherries to mature, demanding skilled and experienced workers.

The middleman:

To get coffee to roasteries, a middleman—often a trader or green coffee buyer—is usually involved. The trader plays a critical role in evaluating and maintaining coffee quality throughout its lifecycle. Trained to identify each coffee’s qualities, potential defects, and unique characteristics, traders ensure that the coffee produced by farmers retains its quality until it reaches the roasters.

Green coffee buyers are also essential for accessing remote coffee-growing regions, streamlining bureaucratic and logistical processes for export and import. Additionally, they maintain direct relationships with producers, ensuring sustainable and fair practices.

From roasting to the cup:

After sampling and negotiating between traders and roasteries, coffee is selected and delivered to roasters. The green beans then go through roasting, tasting, recipe adjustments, and packaging before being sent to cafés, where skilled baristas bring out the best in each coffee.

• Roasters: Roasting coffee is an art that requires deep theoretical knowledge of machinery, the unique characteristics of each coffee, and how to enhance its flavors. Beyond this knowledge, countless hours of practice are essential to perfect recipes. Roasters also play a key role in tasting the coffee, identifying areas for improvement, and making adjustments to ensure the highest quality standards.
• Baristas: Baristas are the final professionals in the coffee lifecycle. They are trained to bring out the best in each coffee, enhancing its aromas and essential characteristics while adapting recipes to various brewing methods. Additionally, baristas guide customers in selecting coffee that matches their preferences. Uniquely positioned in the coffee lifecycle, baristas showcase the collective effort and dedication of all the professionals involved, allowing us to fully appreciate the depth and complexity of the coffee in our cup.

Conclusion

From intercontinental journeys to multiple quality control stages, coffee’s lifecycle depends on countless skilled and dedicated hands. Produced on rugged terrain in small lots, specialty coffee undergoes rigorous quality control at every stage—from farmers to baristas, via traders and roasters.

While these processes and production factors make specialty coffee more expensive, they also provide numerous benefits to both consumers and coffee professionals. Let’s recap some good reasons to choose specialty coffee:

High-quality product: Choosing specialty coffee ensures you’re consuming a premium product that has undergone multiple stages of tasting and calibration, delivering superior flavor and an enhanced sensory experience.

More sustainable option: Due to the characteristics of the terrain where it is grown, specialty coffee generally avoids mass production practices. This allows the land to rest, preserving soil sustainability and promoting environmentally friendly cultivation.

Fair and stable compensation: To meet the high-quality standards required at various stages of the coffee lifecycle, specialty coffee relies on careful selection, specialized knowledge, and manual labor rather than industrialized processes. These factors help to fairly value the work of coffee producers and pickers, ensuring better wages and more stable contracts.

If you’ve found good reasons in this article to choose specialty coffee, consider subscribing to our newsletter for the latest updates on Fábrica Coffee Roasters and our products.