Chiapas Organic - Mexico SWP Decaf
Region: Chiapas
Altitude: 900 - 1100 masl
Process: Washed; Swiss Water Decaf
Varietal: Catuai
We taste: Almond, Hot Chocolate, Pear
Chiapas Mexico
Mexico has been growing coffee since the late 18th century. Key regions like Chiapas, Veracruz, and Oaxaca have built a strong, deeply rooted coffee culture. Despite historical setbacks—such as price volatility and the dissolution of INMECAFE in the 1980s—the country has become a global leader in organic coffee production. Many smallholder farmers have embraced cooperative and fair-trade models to stay resilient. Coffee grown at high altitudes produce a more dense and vibrant flavor profile than those grown at lower altitudes. Higher altitudes provide an arabica coffee friendly environment, the climate tends to be cooler with less direct sunshine and plenty of moisture. This causes the coffee fruit to mature slowly allowing more time to develop depth and sweetness, as well as many of the desirable characteristics we look for in fine Specialty coffees.
The Swiss Water Decaf Process
Swiss Water decaffeination uses a proprietary green coffee extract to remove caffeine from green coffee. Prior to being decaffeinated, green coffee is soaked to rehydrate the grains to the ideal moisture level for decaffeination, as well as to remove dust, dirt, and other debris. The rehydrated green coffee is then continuously circulated in green coffee extract for 8–10 hours, drawing caffeine out from the green coffee into the green coffee extract. The extract is constantly refreshed throughout the process, and the removed caffeine is captured by a proprietary carbon filter system. Once the green coffee is decaffeinated, it is then dried again to its target humidity before being bagged and shipped.
In the Cup
We are so excited for this decaf offering. It is easily one of the most delightful and rich decaffeinated coffees that we’ve ever had. When hot, it has a light, sweet, nutty aroma and on first sip, the chocolatey almond qualities really shine through. As it cools, the mouthfeel becomes more creamy and rich, reminding us of a cozy hot chocolate with a marshmallow finish. The cooler coffee also develops a light fruit quality reminiscent of stewed pear which lingers on the palate. Overall, it’s a perfect way to enjoy a cup of coffee any time of day without getting “buzzed”.
Region: Chiapas
Altitude: 900 - 1100 masl
Process: Washed; Swiss Water Decaf
Varietal: Catuai
We taste: Almond, Hot Chocolate, Pear
Chiapas Mexico
Mexico has been growing coffee since the late 18th century. Key regions like Chiapas, Veracruz, and Oaxaca have built a strong, deeply rooted coffee culture. Despite historical setbacks—such as price volatility and the dissolution of INMECAFE in the 1980s—the country has become a global leader in organic coffee production. Many smallholder farmers have embraced cooperative and fair-trade models to stay resilient. Coffee grown at high altitudes produce a more dense and vibrant flavor profile than those grown at lower altitudes. Higher altitudes provide an arabica coffee friendly environment, the climate tends to be cooler with less direct sunshine and plenty of moisture. This causes the coffee fruit to mature slowly allowing more time to develop depth and sweetness, as well as many of the desirable characteristics we look for in fine Specialty coffees.
The Swiss Water Decaf Process
Swiss Water decaffeination uses a proprietary green coffee extract to remove caffeine from green coffee. Prior to being decaffeinated, green coffee is soaked to rehydrate the grains to the ideal moisture level for decaffeination, as well as to remove dust, dirt, and other debris. The rehydrated green coffee is then continuously circulated in green coffee extract for 8–10 hours, drawing caffeine out from the green coffee into the green coffee extract. The extract is constantly refreshed throughout the process, and the removed caffeine is captured by a proprietary carbon filter system. Once the green coffee is decaffeinated, it is then dried again to its target humidity before being bagged and shipped.
In the Cup
We are so excited for this decaf offering. It is easily one of the most delightful and rich decaffeinated coffees that we’ve ever had. When hot, it has a light, sweet, nutty aroma and on first sip, the chocolatey almond qualities really shine through. As it cools, the mouthfeel becomes more creamy and rich, reminding us of a cozy hot chocolate with a marshmallow finish. The cooler coffee also develops a light fruit quality reminiscent of stewed pear which lingers on the palate. Overall, it’s a perfect way to enjoy a cup of coffee any time of day without getting “buzzed”.
Region: Chiapas
Altitude: 900 - 1100 masl
Process: Washed; Swiss Water Decaf
Varietal: Catuai
We taste: Almond, Hot Chocolate, Pear
Chiapas Mexico
Mexico has been growing coffee since the late 18th century. Key regions like Chiapas, Veracruz, and Oaxaca have built a strong, deeply rooted coffee culture. Despite historical setbacks—such as price volatility and the dissolution of INMECAFE in the 1980s—the country has become a global leader in organic coffee production. Many smallholder farmers have embraced cooperative and fair-trade models to stay resilient. Coffee grown at high altitudes produce a more dense and vibrant flavor profile than those grown at lower altitudes. Higher altitudes provide an arabica coffee friendly environment, the climate tends to be cooler with less direct sunshine and plenty of moisture. This causes the coffee fruit to mature slowly allowing more time to develop depth and sweetness, as well as many of the desirable characteristics we look for in fine Specialty coffees.
The Swiss Water Decaf Process
Swiss Water decaffeination uses a proprietary green coffee extract to remove caffeine from green coffee. Prior to being decaffeinated, green coffee is soaked to rehydrate the grains to the ideal moisture level for decaffeination, as well as to remove dust, dirt, and other debris. The rehydrated green coffee is then continuously circulated in green coffee extract for 8–10 hours, drawing caffeine out from the green coffee into the green coffee extract. The extract is constantly refreshed throughout the process, and the removed caffeine is captured by a proprietary carbon filter system. Once the green coffee is decaffeinated, it is then dried again to its target humidity before being bagged and shipped.
In the Cup
We are so excited for this decaf offering. It is easily one of the most delightful and rich decaffeinated coffees that we’ve ever had. When hot, it has a light, sweet, nutty aroma and on first sip, the chocolatey almond qualities really shine through. As it cools, the mouthfeel becomes more creamy and rich, reminding us of a cozy hot chocolate with a marshmallow finish. The cooler coffee also develops a light fruit quality reminiscent of stewed pear which lingers on the palate. Overall, it’s a perfect way to enjoy a cup of coffee any time of day without getting “buzzed”.