{"product_id":"mondgold-decaf","title":"Mondgold Decaf, decaffeinated organic coffee from Chiapas","description":"\u003ch3\u003eMondgold Decaf: decaffeinated organic coffee from Motozintla, Chiapas\u003c\/h3\u003e\n\u003cp\u003eSweetness of sugarcane on the first sip, followed by hazelnut and milk chocolate, with dried fruit and a light citrus note on the finish. The acidity is mild and well integrated, the body soft and round.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe mentioned aromas are natural flavor associations from green coffee and roasting. Nothing is added to the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eTo be honest\u003c\/h4\u003e\n\u003cp\u003eDecaffeinated coffee never tastes identical to the caffeinated original. The Mountain Water Process preserves a lot, but not everything. What remains is a round, sweet coffee with a clear origin. If you have considered decaf thin and papery so far, you will find the opposite here.\u003c\/p\u003e\n\n\u003ch4\u003eHow much caffeine is still in it?\u003c\/h4\u003e\n\u003cp\u003eDecaffeinated roasted coffee may contain at most 0.1% caffeine in the dry mass in Germany. Mondgold is marketed as decaffeinated roasted coffee and complies with this requirement. It is therefore not completely caffeine-free, a small residual content remains. That is the case with every decaffeinated coffee.\u003c\/p\u003e\n\n\u003ch4\u003eWorks for you if you...\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ewant another cup in the evening without it shifting your sleep\u003c\/li\u003e\n\u003cli\u003ewant to drink a second or third cup during the day without a caffeine boost\u003c\/li\u003e\n\u003cli\u003eare consciously reducing caffeine but do not want to give up taste\u003c\/li\u003e\n\u003cli\u003ewant to know who produced a decaf and where it comes from\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eNot right for you if you...\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eneed completely caffeine-free coffee\u003c\/li\u003e\n\u003cli\u003eare looking for a strong, dark espresso. Then choose Ätna or Vesuv\u003c\/li\u003e\n\u003cli\u003eexpect a decaf to taste exactly like your caffeinated favorite coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eDecaf is not an alternative, but a complement\u003c\/h3\u003e\n\u003cp\u003eMost of our customers do not replace their main coffee with Mondgold, they place it alongside. Morning the usual espresso, in the evening Mondgold. This way you can choose your number of cups freely without giving up coffee.\u003c\/p\u003e\n\n\u003ch3\u003eMondgold or Nachtgold?\u003c\/h3\u003e\n\u003cp\u003eWe have two decaffeinated coffees, both from Mexico, both decaffeinated using water-based methods. Mondgold comes from Motozintla from a named producer and tastes sweet and nutty like sugarcane and hazelnut. Nachtgold comes from Yajalón from a smallholder cooperative and leans toward forest honey, fig and caramel. Mondgold is the cheaper of the two.\u003c\/p\u003e\n\n\u003ch3\u003eThree things you should know about decaffeinated beans\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThey look darker than they are roasted.\u003c\/strong\u003e The process changes the color of the bean. Mondgold is a medium roast, even if the beans appear darker.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThey extract faster.\u003c\/strong\u003e Decaffeinated beans are more porous and brittle and generate more fines. Start a touch coarser than with your usual coffee.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThey age a bit faster.\u003c\/strong\u003e That is why the roast date is on every package and we only fill after an order is placed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow Mondgold is decaffeinated\u003c\/h3\u003e\n\u003cp\u003eMondgold is decaffeinated in the Mountain Water Process, a patented water-based method, without conventional chemical solvents like dichloromethane or ethyl acetate. It is carried out by Descamex in Mexico.\u003c\/p\u003e\n\u003cp\u003eThe specific advantage is: the coffee is decaffeinated in the country of origin and not after transport to Europe. The procedure: the beans are steamed and softened, the caffeine transfers into a saturated, caffeine-free solution, is filtered out over activated carbon, and the beans are then dried and polished. Because the solution remains saturated with the flavor-bearing compounds, these are hardly lost.\u003c\/p\u003e\n\n\u003ch3\u003eOur starting recipes\u003c\/h3\u003e\n\u003cp\u003eDecaffeinated beans are more porous and extract faster. Start a touch coarser than with your usual coffee. All amounts are given in grams.\u003c\/p\u003e\n\u003ch4\u003ePortafilter\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e fine, but a touch coarser than for caffeinated espresso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDose:\u003c\/strong\u003e 18 g in the double basket · \u003cstrong\u003eBrew Ratio:\u003c\/strong\u003e 1:2, that is 18 g to 36 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtraction time:\u003c\/strong\u003e 25 to 30 seconds · \u003cstrong\u003eTemperature:\u003c\/strong\u003e 92 to 93 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe yield is given in grams, not in milliliters. If the espresso runs too fast and tastes thin: grind finer. If it runs syrupy and tastes bitter: grind coarser.\u003c\/p\u003e\n\u003ch4\u003ePour-over, V60\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1:16, that is 20 g to 320 g water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind size:\u003c\/strong\u003e medium to medium-coarse · \u003cstrong\u003eWater:\u003c\/strong\u003e 93 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTarget time:\u003c\/strong\u003e 2:30 to 3:30 minutes total brew time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFrench press\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eRatio 1:15, that is 30 g to 450 g water, grind size medium-coarse, water 93 °C\u003c\/li\u003e\n\u003cli\u003eSteep time 4 minutes, then skim the crust and press slowly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAutomatic machine\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStrength medium, temperature medium\u003c\/li\u003e\n\u003cli\u003eGrind size a bit coarser than your standard setting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e Ideal is soft to moderately hard water. With very hard tap water the coffee tastes flatter and the sweetness is lost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date and optimal consumption window:\u003c\/strong\u003e The roast date is printed on every package. After 10 to 14 days of resting time the profile is on point. Because decaffeinated beans age a bit faster, we recommend consumption within around three months. Your bag is only filled immediately before shipping.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin and transparency\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMexico · Chiapas · Motozintla · Lot Santa Fé Decaf.\u003c\/strong\u003e Grown by Jorge Arreola Nava, who works together with local producers on the varietal blend. The coffee grows at 1,200 to 1,320 meters in the shade of Inga trees. This cultivation method protects the plants, promotes biodiversity and slows the ripening of the cherries.\u003c\/p\u003e\n\u003cp\u003eChiapas is one of Mexico\u0002s most important coffee regions and borders the Guatemalan region of Huehuetenango. Many farms are family-run and closely connected to the local communities.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Jorge Arreola Nava\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLot:\u003c\/strong\u003e Santa F\u0000e9 Decaf\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarieties:\u003c\/strong\u003e Catimor, Sarchimor, Roter Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,200 to 1,320 m, shade-grown under Inga trees\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e washed, drying on patios and mechanically\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e December, hand-picked\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecaffeination:\u003c\/strong\u003e Mountain Water Process at Descamex in Mexico\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e EU organic, non-EU agriculture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eIs Mondgold completely caffeine-free?\u003c\/h4\u003e\n\u003cp\u003eNo. Decaffeinated roasted coffee may contain at most 0.1% caffeine in the dry mass in Germany, and Mondgold complies with this requirement. A small residual content remains, that is the case with every decaffeinated coffee.\u003c\/p\u003e\n\u003ch4\u003eWhat is the Mountain Water Process?\u003c\/h4\u003e\n\u003cp\u003eA patented water-based decaffeination method without conventional chemical solvents. The beans are steamed and softened, the caffeine transfers into a saturated caffeine-free solution and is filtered out via activated carbon. Because the solution remains saturated with the flavor-bearing compounds, these are hardly lost.\u003c\/p\u003e\n\u003ch4\u003eWhat is the difference to Nachtgold?\u003c\/h4\u003e\n\u003cp\u003eBoth are decaffeinated organic coffees from Mexico. Mondgold comes from Motozintla from a named producer, sweet and nutty like sugarcane and hazelnut. Nachtgold comes from Yajal\u0000f3n from a smallholder cooperative and leans toward forest honey, fig and caramel.\u003c\/p\u003e\n\u003ch4\u003eDo I have to adjust the grind size?\u003c\/h4\u003e\n\u003cp\u003eYes, usually a bit coarser. Decaffeinated beans are more porous and brittle, produce more fines and extract faster.\u003c\/p\u003e\n\u003ch4\u003eWhy do the beans look so dark?\u003c\/h4\u003e\n\u003cp\u003eThe decaffeination process changes the color of the bean. Mondgold is a medium roast, even if the beans appear darker. This is normal.\u003c\/p\u003e\n\u003ch4\u003eIs Mondgold organic?\u003c\/h4\u003e\n\u003cp\u003eYes. EU organic certified, non-EU agriculture.\u003c\/p\u003e\n\u003ch4\u003eHow long does the coffee keep?\u003c\/h4\u003e\n\u003cp\u003eWe only fill your bag immediately before shipping, the roast date is printed on the package. Recommended resting time: 10 to 14 days. Because decaffeinated beans age a bit faster, our recommended consumption window is around three months.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is Mondgold Decaf completely caffeine-free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Decaffeinated roasted coffee may contain at most 0.1% caffeine in the dry mass in Germany, and Mondgold complies with this requirement. A small residual content remains, that is the case with every decaffeinated coffee.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the Mountain Water Process?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A patented water-based decaffeination method without conventional chemical solvents. 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