Decaf Organic Mexico Altura EP Select Water Process

An exceptional Decaf Organic Mexico Select Water Process coffee, bursting with comforting flavors of cinnamon, creamy milk chocolate, and the nostalgic warmth of fresh home-baked cookies. Smooth and well-structured, this decaf offers a beautifully balanced cup with a rich, creamy body and a touch of mild acidity.

Coffee plantations were even established in regions like Tabasco and Yucatán, where the climate and altitude are less than ideal for large-scale cultivation. Despite these challenges, the introduction and spread of coffee throughout Mexico have been well documented, with each region following its own unique path. In All About Coffee (1935), William Ukers noted that coffee was planted in the district of Coatepec, Veracruz, as early as 1808, and soon expanded throughout the region.

One significant route began with General Mariano Michelena, who, during his travels to the sacred sites of Italy, Palestine, and Arabia, brought coffee from Mocha to Michoacán around 1831. From there, the crop made its way to the neighboring states of Jalisco and Colima, where the soil proved more suitable for its cultivation.

A third introduction route came from Guatemala into Chiapas. Around 1846, an Italian named Manchinelli began growing coffee at the Chácara Hacienda. A few years later, German migrants, in search of fertile land, arrived in the El Soconusco region of Chiapas from Guatemala and introduced modern cultivation technologies. Coffee eventually reached Oaxaca in 1874. As the market price of cochineal (Dactylopius spp.)—a dye-producing insect—plummeted, farmers abandoned it in favor of coffee. Within a decade, early settlers founded Pluma Hidalgo, a town that quickly earned, and still holds, a reputation for producing some of Mexico’s finest coffee.

Nearly 278 years after coffee first arrived in Mexico, it has become a cornerstone of the national economy and a globally recognized symbol of quality. Coffee cultivation has brought prosperity even to remote mountain regions and continues to shape rural livelihoods.

Mexico remains one of the leading coffee producers in the Americas, with approximately 600,000 hectares under cultivation across 15 of the country’s 32 states. The top five producing states—Chiapas, Veracruz, Puebla, Oaxaca, and Guerrero—account for 94% of national production. Yet, a vast diversity of climates, soils, and cultural practices remains to be fully explored, offering a rich and largely untapped potential for new aromas, flavors, and experiences in every cup of Mexican coffee.

Coffee first arrived in Mexico around 1740, marking the beginning of a rich and transformative journey. During the 18th century, this remarkable crop made its way from the Antilles to Central and South America. The path to Mexico began in Jamaica, Haiti, and Santo Domingo, passed through Cuba, and crossed the Caribbean Sea—all from Arabian plants originally brought to the Americas via Martinique. When coffee reached the Gulf coast of Mexico, it carried with it the seeds of a brewing revolution.

What followed was nothing short of extraordinary. The unexpected and widespread appreciation for this aromatic beverage allowed coffee to flourish across Mexico’s diverse landscapes. It soon reached the lush mountains and misty forests of the Intertropical Convergence Zone, where its cultivation sparked profound environmental changes and reshaped the cultural and social fabric of countless communities. Coffee quickly became more than a crop—it became a way of life.

The legacy of coffee in Mexico is rooted in the many routes it traveled. One of the most vital was through the port of Veracruz, from where it spread like wildfire through the state and deep into the heart of the country. Central and southern regions embraced coffee with enthusiasm, turning states such as Puebla, the State of Mexico (just north of Mexico City), San Luis Potosí, and Guerrero into vibrant coffee-growing heartlands.

Today, Mexico’s coffee heritage continues to thrive—an enduring testament to the power of a single bean to transform landscapes, economies, and generations.

Decaf Organic Mexico Altura Select Water Process is curated from lots that the team has selected based on cup profile, physical preparation, and potential to express excellently once decaffeinated. During the water process, the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to a unique solution of concentrated coffee solubles that draw out the caffeine while minimizing the loss of flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the extract solution is filtered of its caffeine and recycled to be used again.