Mexico Organic Chiapas WP Decaf

The Coffee You Didn't Know You Needed

If you think decaf coffee has to taste "less than," this coffee is going to change your mind.

Our Mexico Organic Chiapas WP Decaf is a water-process decaf that actually tastes like coffee—complex, clean, and genuinely delicious. No chemical aftertaste. No thin, papery body. Just straightforward, crowd-pleasing flavors that hold their own in any cup.

This isn't just a decaf for after dinner or when you've hit your caffeine limit. It's a coffee you'll choose because you want to, not because you have to.

What You're Getting

This is a blend of coffee from small producers across Chiapas's southern highlands—farms between 1,200 and 1,800 meters elevation, where older Typica and Bourbon varietals thrive alongside modern hybrids. Most farmers still process their own coffee using small motorized depulping equipment, ferment in cement tanks, and dry on rooftop patios. It's traditional farming that respects the land and the crop.

The green coffee was decaffeinated using the Mountain Water Process—a patented indirect method that removes 99.9% of the caffeine without chemicals, touching only the caffeine while preserving the coffee's origin character.

Why this matters: Water-process decaffeination is gentler on the bean than solvent-based methods. The coffee retains more of its natural sweetness, body, and complexity. It's the more sustainable choice, too.

Flavor Profile

Dry Fragrance: Light brown sugar, bran muffin, mild chocolate

Wet Aroma: Baked goods, pecan sticky bun, caramel, hint of raisin

Brewed Cup: This is where the Chiapas magic happens. At our medium roast, you will get some great tasting notes: chocolate-forward, malted beer grain, chocolate almond, deeper sweetness.

Why Chiapas? Why Water Process?

The Region: Chiapas has a long tradition of coffee farming, but it's not the most famous Mexican origin. That's good news for you—it means exceptional quality at honest prices. These are small family farms, most with just a couple hectares, growing coffee because they believe in it, not because they got acquired by a conglomerate.

The Process: Water-process decaffeination is the gold standard. It uses water and time to extract caffeine, no harsh chemicals involved. The process is gentler on the bean's structure, which means more origin clarity, better sweetness, and a cleaner finish. It's also more sustainable for farming communities.

The trade-off? Water-process decafs take longer to process and cost more. But taste it, and you'll understand why it's worth it.