Mexico Chiapas Decaf
 
With its aromatic notes of baked sweet potato, milk chocolate sweetness, and a nutty finish, this Mexican coffee will open your eyes to what decaf can be. Pair it with chocolate cake or enjoy it on its own—this decaf is perfect any time of day, without the worry of caffeine.
 
This coffee was decaffeinated using the Mountain Water Process (MWP)—an organic method developed in Mexico. The process uses water from Pico de Orizaba, the country’s highest mountain, to gently extract caffeine while preserving the coffee’s natural flavor compounds.
 
Altitude: 1,600–1,700 meters
Varieties: Typica, Bourbon, Pacas
Processing: 24–36 hours of submerged (wet) fermentation
Drying: Sun-dried on patios for 7–10 days