Mexico is a country with a long-standing coffee tradition, producing high-quality Arabica beans grown in the mountainous regions of Chiapas, Oaxaca, and Veracruz. Thanks to its rich volcanic soil, high elevations, and diverse microclimates, Mexico is capable of producing a wide range of flavor profiles—from smooth and nutty to bright and fruity. Most of the country’s coffee is grown by smallholder farmers, many of whom use traditional, organic, and shade-grown farming practices.
Mexican coffee is known for its balanced body, mild acidity, and approachable flavor, making it a versatile choice for both single-origin brews and blends. It’s a staple for those who appreciate clean, well-rounded cups with subtle complexity.
Fairtrade Organic
Fairtrade is a certification that ensures farmers receive a fair, stable price and work under safe, equitable conditions—supporting community development and long-term sustainability. Additionally, the Organic certification ensures that the coffee is grown without synthetic fertilizers or pesticides, protecting the environment and preserving the natural health of the soil.
Swiss Water Process
Swiss Water Process (SWP) decaffeination works through diffusion, not osmosis. Initially, green coffee beans are soaked in water until all the caffeine and flavor compounds are extracted. The beans are then discarded, and the solution they created is run through a carbon filter that removes the caffeine, leaving behind only the flavor compounds—what SWP calls its green coffee extract, or GCE.
When SWP decaffeinates a coffee, the beans are soaked with a small amount of the GCE, which creates a saturated solution in which the caffeine leaves but the flavor compounds remain in place, unaffected. The GCE is like a yeast “mother.” While initially SWP had to sacrifice some coffee to create it, once the first batch was made, it just needs to maintain the health of the GCE and keep it slowly regenerating, which it does by adding small amounts of clean water.
