Mexico Chiapas Organic Swiss Water Decaf HG EP 2025

Mexico Decaf Organic Coffee Beans

When someone switches to decaf, it’s clear that there’s an attachment to the flavor of coffee that they can never give up. Now, it’s easier than ever to enjoy delicious caffeine-free coffee that retains all the characteristics of beloved origin terroirs. Thanks to constantly improving decaf processing methods, there's no need to sacrifice quality or flavor.

This fully washed Mexican coffee from Chiapas proves just that. Even when decaffeinated, it delivers notes of cocoa powder, granola, molasses, and nuttiness, all with a mild acidity. Bourbon, Typica, and Caturra are among the world’s most widely grown varieties, all descended from the original Ethiopian coffee seeds brought out of Africa in the 17th century. This coffee was grown organically—free of chemicals from cultivation through the decaffeination process.

What is the Swiss Water® Decaf Process?

The Swiss Water Process, developed in Switzerland, is a natural, chemical-free way to decaffeinate coffee while preserving its original flavors. It begins by soaking green coffee beans in pure water to create a proprietary Green Coffee Extract (GCE), which holds all the coffee’s soluble compounds.

The GCE is then passed through activated carbon filters to remove caffeine, leaving behind a flavorful, caffeine-free solution. When new batches of green beans are added and soaked for 8–10 hours, caffeine naturally migrates out of the beans without stripping away taste. The extract is continually refreshed through carbon filtration to maintain full flavor integrity.

Thanks to this meticulous process, Swiss Water decaf removes 99.9% of caffeine while preserving bright acidity, rich flavors, and complexity. It’s decaf that actually tastes like coffee—a great option for those cutting back on caffeine without sacrificing cup quality. Learn more about how decaf coffee is made here.

About Mexican Green Coffee Beans

Mexico has been growing coffee since the late 18th century. Key regions like Chiapas, Veracruz, and Oaxaca have built a strong, deeply rooted coffee culture. Despite historical setbacks—such as price volatility and the dissolution of INMECAFE in the 1980s—the country has become a global leader in organic coffee production. Many smallholder farmers have embraced cooperative and fair-trade models to stay resilient.

Today, Mexico remains a major coffee producer with a focus on high-quality beans and sustainable farming. According to the USDA, Mexico’s coffee production is projected to reach about 3.89 million 60-kg bags in the 2024/25 harvest—a slight increase from the previous year. This growth is driven by strong coffee prices and ongoing improvements to coffee varieties.

Still, challenges remain. Limited government support, labor shortages, and rising production costs continue to affect producers. In response, farmers are adopting agroforestry, refining processing techniques, and innovating across the board to sustain the industry in a changing global market.