Caffeine-Free

Sourced from the high mountain regions of Chiapas, Oaxaca, and Veracruz, this coffee reflects Mexico’s long-standing love affair with Arabica. Grown on small family farms at high elevations, the combination of volcanic soil and cool mountain air produces coffees that are clean, sweet, and full of nuance.

The farmers behind these lots often use traditional and organic practices, growing their coffee under the shade of native trees to preserve biodiversity. These beans are then decaffeinated in Mexico by Descamex, the company behind the Mountain Water Process. Using pure water from Pico de Orizaba — Mexico’s highest peak — they remove caffeine naturally while preserving the coffee’s flavour compounds.

Method: Mountain Water Process (Chemical-Free Decaffeination)

The Mountain Water Process starts by gently steaming the green beans and soaking them in a water solution saturated with coffee’s natural flavour components. The caffeine is drawn out, but the taste remains. Once dried, the beans are ready to roast — smooth, sweet, and full of character.

This method keeps all the good stuff in and takes only the caffeine out, leaving a cup that’s mellow, balanced, and genuinely satisfying.