This decaffeinated coffee is sourced from  the Chiapas regions, grown at elevations of 900-1800 masl and consisting of the Bourbon, Caturra, and Cataui varieties. Chiapas decaf coffee is cultivated by smallholder farmers in the Sierra Madre mountains, where Arabica beans thrive at high altitudes under natural shade. After careful hand-picking and washing, the beans are decaffeinated using gentle, flavor-preserving methods such as the Mountain Water Process, Swiss Water Process, or the Ethyl Acetate (EA) process (also known as the Sugar Cane Process). These approaches remove caffeine naturally while maintaining the coffee’s depth and character.

The Cup: 

X   Anaise

X   Raisins

X   Honey

X   Spiced bread

X   Roasted to a city +