Mexico, Chiapas Sugarcane Decaf

Origin

• 🇲🇽 Mexico

Tasting notes

Mexico, Chiapas Sugarcane DecafSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'. Origin: Chiapas, Mexico Producer: Various small producers Varietals: BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. & Sugar cane process Flavour Notes: Raisin, HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural., Baking Spices, Molasses Fear, not decaf drinkers! We take our decaf offerings just as seriously as our caffeinated coffees. Chiapas decaf coffee is cultivated by smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers in the Sierra Madre mountains, where Arabica beans thrive at high altitudes under naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. shade. After careful hand-picking and washing, the beans are decaffeinated using gentle, flavor-preserving methods such as the Mountain Water Process, Swiss Water Process, or the Ethyl Acetate (EA) process (also known as the Sugar Cane Process). These approaches remove caffeine naturally while maintaining the coffee’s depth and character.