This coffee originates from the Frailesca region of Chiapas, Mexico, grown at altitudes between 1,200 and 1,800 meters. It is a decaffeinated coffee processed using the Mountain Water Decaf method, which utilizes water from Pico de Orizaba to remove caffeine while preserving flavor and body. The cup profile is smooth and balanced, featuring rich milk chocolate sweetness, gentle honeyed notes, and a clean, lemon-drop citrus finish.
