Coffee Roasters: J-Z
E-M
N-Z
Shop Society Coffee Mexico El Tucan Organic Decaf
We Taste: Baked Apple Strudel | Milk Chocolate | Dark Toffee
We Feel: Medium Full Body | Buttery| Long Lingering
Roast Degree: Dark
Suitable for: Espresso
Region: Chicomuselo and Comalapa, Chiapas, Mexico
Altitude: 1100m – 1600masl
Harvest: January - April
Varieties: Catuai and Typica
Processed: Fully Washed. Decaffeinated using Mountain Water Process
Roasted Fresh, Delivered to you - The Coffee Collective
In the heart of Chiapas, you'll find Mexico's largest and oldest coffee regions, where some farms have been cultivating coffee for over a hundred years. With the Atlantic Ocean on one side and the Pacific on the other, the Sierra Madre Chiapas mountains create unique microclimates perfect for coffee growing.
Our coffee is decaffeinated using the Mountain Water Process, which uses pure water from Pico de Orizaba, one of Mexico's tallest peaks. Since 2003, this method has been certified organic and adheres to sustainability standards like RFA, UTZ, Fair Trade USA, and Bird Friendly.
Before decaffeination, we conduct a detailed analysis to ensure optimal conditions. The beans are steamed and prepared, then caffeine is extracted using a water-based solution under precise conditions. Finally, the coffee is gently dried and polished, resulting in a full-flavored, chemical-free coffee.
Shop Society Coffee Mexico El Tucan Organic Decaf
We Taste: Baked Apple Strudel | Milk Chocolate | Dark Toffee
We Feel: Medium Full Body | Buttery| Long Lingering
Roast Degree: Dark
Suitable for: Espresso
Region: Chicomuselo and Comalapa, Chiapas, Mexico
Altitude: 1100m – 1600masl
Harvest: January - April
Varieties: Catuai and Typica
Processed: Fully Washed. Decaffeinated using Mountain Water Process
Roasted Fresh, Delivered to you - The Coffee Collective
In the heart of Chiapas, you'll find Mexico's largest and oldest coffee regions, where some farms have been cultivating coffee for over a hundred years. With the Atlantic Ocean on one side and the Pacific on the other, the Sierra Madre Chiapas mountains create unique microclimates perfect for coffee growing.
Our coffee is decaffeinated using the Mountain Water Process, which uses pure water from Pico de Orizaba, one of Mexico's tallest peaks. Since 2003, this method has been certified organic and adheres to sustainability standards like RFA, UTZ, Fair Trade USA, and Bird Friendly.
Before decaffeination, we conduct a detailed analysis to ensure optimal conditions. The beans are steamed and prepared, then caffeine is extracted using a water-based solution under precise conditions. Finally, the coffee is gently dried and polished, resulting in a full-flavored, chemical-free coffee.
