Ozolotepec, located in southern Oaxaca, is one of the most remote areas from which our partners at Osito source coffee. This isolation creates significant challenges for local producers, making it difficult to access fair prices and reliable markets for their high-quality coffee.
Due to the small scale of production in the region, coffees from multiple producers are combined to create community micro lots with volumes substantial enough to bring to market.
| Process | Washed, Sugarcane Decaf |
| Region | Oaxaca, Mexico |
| Altitude | 1500 - 1700 MASL (metres above sea level) |
| Varietal | Typica, Bourbon, Mundo Novo |
| Tasting Notes | White Sugar, Citrus, Milk Chocolate |
| Coffee Sizes | 250g or 1kg |
| Roast Profile | OMNI |
Sugarcane Decaf process:
First, the green coffee beans are gently steamed, opening up their structure and making them more porous. This softens the bond between the caffeine and the bean, setting the stage for decaffeination.
Next, the beans are soaked in a solution of water and ethyl acetate- a naturally derived compound from fermented sugarcane. This solution selectively binds to the caffeine, drawing it out of the beans. The solution is refreshed, and the process is repeated until 97% of the caffeine is removed.
Once the caffeine is gone, the beans are given a final steam bath to ensure they’re clean and pristine. They’re then carefully dried to restore their original moisture content, ready for roasting.
The result? A smooth, flavourful decaf coffee that delivers all the taste and character of its caffeinated cousins- without the buzz!