From source to sip
The story behind your next cup.
On the slopes below Pico de Orizaba, Mexico's tallest peak, smallholder farmers grow coffee in volcanic soil and mountain air. We selected this Veracruz lot for the people who love the ritual of coffee but want to set the caffeine aside.
Veracruz is Mexico's second-largest coffee state, growing roughly a quarter of the country's harvest. Its mountainous terrain, steady rainfall, and rich volcanic soil have made it coffee country for generations. The word "Altura" marks a coffee grown high, and these beans come from the elevated zones where cooler air slows the cherry's maturation and concentrates its sugars.
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The Coffee Story
The SourceVeracruz, Mexico's Coffee Heartland
Veracruz is Mexico's second-largest coffee state, growing roughly a quarter of the country's harvest. Its mountainous terrain, steady rainfall, and rich volcanic soil have made it coffee country for generations. The word "Altura" marks a coffee grown high, and these beans come from the elevated zones where cooler air slows the cherry's maturation and concentrates its sugars.
This lot is gathered from various smallholders across the region, the small fincas that now define Mexican coffee. Most growers here work just a few hectares each, tending Tipica, Bourbon, and Caturra trees by hand. At elevations around 1,200 meters , the combination of climate, soil, and altitude gives the coffee a smooth, even character that carries through every step that follows.
The CraftMountain Water Decaffeination
This coffee is decaffeinated through the Mountain Water Process at the Descamex facility in Córdoba, Veracruz. The method uses pure water drawn from the glaciers of Pico de Orizaba to gently draw caffeine from the unroasted green coffee. No chemical solvents touch the beans. The water removes about 99 percent of the caffeine while leaving the coffee's natural sugars and aromatics intact, so the cup keeps its origin character rather than tasting hollowed out. For more on how green coffee is prepared, see our guide to coffee processing methods .
We roast this Veracruz lot to City+, a roast level that brings out its chocolate and nut tones without scorching the delicate fruit underneath. Small batches, roasted with solar power at our Virginia Beach roastery, keep the profile consistent from one jar to the next.
The CupSmooth and Mellow, Start to Finish
This is an easygoing, comforting cup. It opens with milk chocolate and toasted nuts, settles into a soft sweetness like cane sugar, and finishes with a quiet hint of fruit. The body is light to medium and the acidity stays gentle, which makes it an unhurried coffee for evenings or a second pot.
If you have skipped decaf in the past because it tasted flat, this one is worth revisiting. The Mountain Water Process preserves enough of the bean's natural flavor that most drinkers would not guess the caffeine is gone.
