This coffee comes from the Motozintla region in southern Chiapas, Mexico, where it is grown at elevations between 1,200 and 1,320 meters above sea level. The coffee is cultivated under the shade of Inga trees, which provide a natural and protective growing environment. It is a blend of varieties such as Catimor, Sarchimor, and Red Caturra, managed by Jorge Arreola Nava. The region’s diverse landscapes—ranging from tropical forests to mountain valleys—contribute to the unique profile of this coffee. Chiapas is one of Mexico’s most important coffee-producing regions, accounting for around 40% of the country’s total coffee production, with many family-owned farms and growing cooperatives based on solidarity.

After careful hand-picking, the cherries are dried on patios and in a mechanical dryer. The coffee is then decaffeinated using the “Mountain Water” process, carried out by a Mexican company that uses only water to remove the caffeine. The process involves steaming the coffee, immersing it in water to extract the caffeine, filtering it, and then drying it for four hours to restore the coffee’s original flavor.