Chiapas Producers • Decaffeinated Caturra, Typica & other Washed Varieties

Chiapas Producers

Mexico

what we tasteMelon, Milk Chocolate, Peach

process: Washed-Processed Mountain Water Process Decaf
roast range: Full City (Medium)
classification: Gold Label
variety: Caturra, Typica, Costa Rica, Marsellesa
region: Southern Chiapas
altitude: 1200-1800m

$11.99

all coffees on this website are sold green

Size:

1lb 7lb

Variant

Why a 7lb bag? It is the optimal packaging and shipping size for our production model, so we can save you some money if we sell in these increments.

Available now. Shipping is based on total order weight.

From our cuppers

Melon, Milk Chocolate, Peach

"Decafs have been harder to get ahold of this year, but that hasn’t stopped us from striking gold with this coffee. A complex cup is hard to come by in a decaf, but we were thoroughly impressed with how this coffee cupped. A bright malic acidity comes forth in a way I’m unfamiliar with in a decaf followed by a really rich cocoa powder finish. You can tell just from a pour over that you can brew this on whatever you want and you’ll get great results."

-Jonathan, Head Roaster

Chaipas Producers Coffee Production

This organic decaf comes from small farms in southern Chiapas with most working just a couple hectares in the Sierra Madre mountains between 1200 and 1900 meters. They grow mostly older Typica and Bourbon plants with some Caturra and Catuaí mixed in.

Even at such a small scale, each farmer handles their own processing. They've got these modest setups at home, some use motorized depulpers, others still hand-crank theirs. Fermentation happens in cement tanks, then everything dries on their rooftop patios.

After drying, the coffee heads to Descamex in Córdoba for the Mountain Water Process. They've been doing this since 1980 - first decaf facility in Latin America. The process makes this super-concentrated coffee water that has everything in it except caffeine, then soaks the beans in it for about 24 hours. The caffeine migrates out through osmosis and gets trapped by carbon filters. Everything else stays put. No chemicals, just water from Pico de Orizaba.

Honestly, this is one of the best decafs we've had. That classic Mexican chocolate sweetness is still there, the fruit notes made it through intact. The Mountain Water Process removes 99.9% of the caffeine without stripping what makes the coffee good in the first place.

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