Deadly Decaf | Organic

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Flavour Notes: Caramel, Butterscotch, Toffee, Candied pecan
Roast Degree: Light Medium
Region: Chicomuselo and Comalapa, Chiapas
Altitude: 1,100 - 1,600 masl
Variety: Catuai and Typica
Process: Fully washed, Decaffeinated using Mountain Water Process


  In the state of Chiapas, you’ll find Mexico’s largest and oldest coffee producing regions - some farms can look back on a history record of more than a hundred years. The region is surrounded by the Atlantic and Pacific Oceans and divided into various microclimates thanks to the lush mountain slopes of the Sierra Madre Chiapas.

This coffee is decaffeinated using the Mountain Water Process which involves sourcing the natural mountain water from Pico De Orizaba (one of the largest mountains in Mexico).

  The coffee is soaked and washed in clean water numerous times and then water is passed through a caffeine filter before being reintroduced to the coffee. This natural process leaves a full flavoured coffee without any chemical residue, which is exactly how we prefer our decaf.

Espresso Recipe


Yield 42-44g
Temp92-93 °c
Time17-19 secs
EK dial 
Range 1-160.8
Range 1-111.55
Range 1-222.3


1:2 ~ 2.1

-Synesso MVP 
Pre-infusion 0.0sec / Pulse 360-370 (42-44g out)
Ramp up 4.0 sec / Ramp down 80%

-Linea PB / KB 90 
Pre-infusion 0.0sec / ABR 40.0g / Pulse 360-370