Chiapas OrganicDecaf

"...delightful soft acidity and a smooth texture characterize this coffee."

"...hints of caramel and brown sugar, with notes of dried dates, red berries, and nutmeg providing a delightful finish."

Delightful soft acidity and a smooth texture characterize this coffee. Enjoy hints of caramel and brown sugar, with notes of dried dates, red berries, and nutmeg providing a delightful finish.

"Decaf from the Mountain Water facility offers a truly pleasing taste experience. The characterful flavour profiles are a testament to the facility's excellent coffee production."

This coffee won a silver medal in the world's largest coffee roasting competition Golden Bean 2024.

We were super excited to win this, in all honesty we kinda knew this was going to win something because it's tastes so dang good!

On a 250km route from Oaxaca city towards the Pacific Coast, you'll find the renowned coffee region, Pluma. Old, extinct volcanoes dot the landscape, contributing to the fertile volcanic soil ideal for coffee cultivation.

The region's humid climate, coupled with significant rainfall, nurtures the coffee plants. Thankfully, during coffee harvest, the weather remains predominantly dry.

Traditional varieties, including Pluma Hidalgo, Arabica Tipica, and Bourbon, are still grown in this region. Smaller farms with efficient washing and sun drying facilities are common. It's customary for farmers here to thoroughly sort their coffee during the wet milling process, which results in beautifully processed parchment coffee.

From January to March, the main harvest season, the coffee beans are sun-dried, enhancing the coffee's flavour. The region is known for its low production per hectare, typically producing only four bags on average.

Our coffee is decaffeinated using the Mountain Water Process , a chemical-free method that uses pure spring water from Pico de Orizaba in Mexico.

It carefully removes caffeine while preserving the coffee’s original flavor and aroma.

Enjoy a clean, full-bodied brew — any time of day, without compromise.

Because this coffee is decaffeinated using the Mountain Water Process — a chemical-free method that gently removes caffeine using pure, glacier-fed water from Mexico’s highest mountain, Pico de Orizaba .

Just the original character and flavour of the bean , preserved through a natural decaffeination method that honours the craft of specialty coffee.

It’s a slower, more careful process — but it’s the reason this decaf still tastes like real coffee .