Santa Fé Décaf (Mexique)

A specialty decaf without compromise

Santa Fé is a decaf that still tastes like a real specialty coffee. It comes from Chiapas, in Mexico’s Sierra Madre, in the Motozintla area. At Finca Santa Fé, cherries are hand-picked and processed as a washed coffee. Decaffeination is done using the Mountain Water process, a water-based method with no solvents, designed to preserve as much of the coffee’s aromatic material as possible.

Cup profile

In the cup, you’ll find a sweet, comforting base with notes of caramel and malt. The profile stays clean and balanced, finishing with a bright touch of yellow lemon. An easy-going decaf with genuine aromatic definition.

Roast & brewing

Medium roast, developed for everyday espresso-style brewing.

• Espresso: round, sweet, balanced
• Moka pot: smooth, structured, no harsh bitterness
• Bean-to-cup: consistent, easy, aromatic
• Latte / cappuccino: very comforting, caramel and malt stand out, with a clean finish

Farm, region & sourcing

Finca Santa Fé is located in the municipality of Belisario Domínguez, Motozintla area (Chiapas). The farm was acquired in 1990 by Domingo Muguira Revuelta. It grows several arabica varieties and relies on a washed process with patio drying.

Chiapas is one of Mexico’s major coffee regions. Between mountains and tropical forests, agriculture is highly diverse. At Santa Fé, this is reflected in a structured environmental approach, including an ecological reserve and complementary crops.

The Mountain Water process

Mountain Water is a water-based decaffeination method. Green beans are first conditioned with steam, then immersed in water saturated with coffee solubles (without caffeine). Through osmosis, caffeine moves out of the bean while most aromatic compounds remain. The water is then filtered (activated carbon) and reused, followed by gentle drying and lab quality control.

Technical details

• Origin: Mexico
• Region: Chiapas, Motozintla (Sierra Madre)
• Farm: Finca Santa Fé, Belisario Domínguez municipality
• Altitude: 800–900 m
• Species: Arabica
• Varieties: Catuaí, Caturra, Sarchimor, Anacafé 14
• Harvest: hand-picked
• Harvest period: November to February
• Process: washed
• Drying: 12 days on patios
• Decaffeination: Mountain Water (water-based, no solvents)
• Green coffee packaging: 69 kg jute bags
• Agriculture: from organic farming

FAQ

Does this decaf use chemical solvents?
No. Mountain Water is a water-based method with no solvents.

What’s the best brewing method?
It’s developed for espresso, moka pot, and bean-to-cup machines. With milk, the caramel-malt profile really shines.