Decaf Mexico

For those seeking decaffeinated coffee with a robust flavor

Many people probably perceive decaffeinated coffee as being weak.

Many of our customers say the same, but once they try it, they often comment that the taste is almost indistinguishable from regular coffee.

Caffeine is removed from decaffeinated coffee while it is still in its green bean state (before roasting and before being imported into Japan).

Even decaffeinated coffee, when freshly roasted, can result in a very delicious cup, making it highly recommended for those who wish to limit their caffeine intake.

Dark Roast Coffee

When roasting decaffeinated green coffee beans, it's necessary to manage the coffee bean color and temperature differently from regular coffee.

By not relying solely on numerical values for roasting time and temperature control, but instead confirming the taste through quality checks after roasting, we are able to consistently achieve stable decaffeinated roasts.

The Absence of Caffeine

The number of people consuming decaffeinated coffee is on the rise.

This is partly due to an increase in opportunities (and places) for breastfeeding mothers and pregnant women to drink decaffeinated coffee, and also because more people are now drinking regular coffee during the day and switching to decaffeinated coffee from evening to night.

We surmise that a significant factor in this trend is a change in awareness regarding sleep. While it is true that many people are unaffected by caffeine consumption at night, we aim to maintain an accurate information dissemination, recognizing individual differences in body types.

Decaffeination Process

Descamex Mountain Water Decaf Process

The Mountain Water Decaf Process by Descamex is a system that safely removes caffeine without using any chemical solvents, and it has acquired numerous organic certifications.

Coffee acceptance is 5,000kg/batch, and it is possible to finish the final product while keeping the production history of organically certified raw materials transparent, making it one of the few organic decaffeination factories in the world.

This time, we have decaffeinated coffee produced by 79 farms in "Product Conservacion El Triunfo" in Chiapas, Mexico. It is an organic JAS decaffeinated coffee unlike any other, with the clean liquid quality and long finish characteristic of Mexico/Chiapas.

Organic Decaf Manufacturing Method

1. Raw materials are temporarily stored in designated areas to prevent contact with other coffees.

2. Caffeine content is measured in advance for batches of 5,000kg, and preparations for extraction are made.

3. Equipment, including the decaffeination tanks, is air-cleaned and steam-cleaned to confirm no contact with other coffees.

4. The beans are sent to the first tank, where steam jets are blown under controlled temperature and pressure.

5. Warm water is supplied to promote caffeine extraction.

6. Caffeine is removed by transferring to a saturated water solution. Pressure is set under specific conditions at this time.

7. The beans are dried to 11-12% moisture and then packed for export.

Changes in Aroma During the Roasting Process

From the start of roasting to the end, the aroma of coffee beans changes moment by moment.

There are several critical points of change, and missing these points can significantly impact quality.

To ensure we can detect these aromas, we pay close attention to our physical condition, avoiding strong-smelling foods (like onions and garlic) and other minimum precautions as roasters, as part of our daily commitment to quality control.

Quality Control

At Base Coffee, we conduct a quality check after every roast.

Especially during seasonal changes, revising the roasting process due to changes in temperature and humidity is essential.

"Cupping" is the quality check that allows us to detect these changes.

We believe that by repeatedly performing the painstaking task of cupping daily, noticing subtle changes in flavor, and feeding that back into the roasting process, we can deliver consistent quality.