Producer and Region

This coffee comes from the Motozintla region in southern Chiapas, Mexico, where it is grown at altitudes between 1,200 and 1,320 meters. The coffee is cultivated in the shade of Inga trees, which provides a natural, protective environment for the coffee plants. The blend of varieties—Catimor, Sarchimor, Red Caturra, and others—is managed by Jorge Arreola Nava. The region’s diverse landscapes, from tropical forests to mountain valleys, contribute to the unique profile of this coffee. Chiapas is one of Mexico’s most important coffee-growing regions, responsible for 40% of the country’s coffee production, with many family-run farms and growing solidarity-based cooperatives.

Cultivation and Processing

After the cherries are carefully hand-picked, they are dried on patios and in a mechanical dryer. The coffee is then decaffeinated using the "Mountain Water" process by a Mexican company that exclusively uses water to remove caffeine. The process involves steaming the coffee, immersing it in water to remove the caffeine, then filtering and drying it for four hours to restore its original flavour profile.

Flavour

Decaffeinated yet delivering a rich experience, this coffee offers a thick, rounded cup with deep chocolate sweetness, hazelnut undertones, and a subtle hint of red apple. Its smooth, low-acidity profile makes it a perfect choice for any time of day.