Decaf EA Sugarcane Process

Known for its rugged mountains, volcanic soils, and lush tropical landscapes, Chiapas is one of Mexico's most celebrated coffee-growing regions. This regional lot is sourced from a network of smallholder producers who cultivate coffee between 1,300 and 1,600 meters above sea level, where fertile soils and shade-grown farming create ideal conditions for exceptional coffee.

StoneX Specialty Coffee brings together carefully selected lots of Bourbon, Typica, Marsellesa, Oro Azteca, Márago, Caturra, and Peñasco varieties to create a balanced, approachable profile that reflects the character of Chiapas. Each coffee is fully washed and dried on patios or raised beds, depending on the farm and local conditions, to preserve clarity and sweetness in the cup.

Using the natural Ethyl Acetate (EA) decaffeination process, caffeine is gently removed with a compound derived from fermented sugarcane while maintaining the coffee's inherent flavor and complexity. The result is a clean, expressive decaf with soft acidity, milk chocolate sweetness, delicate floral notes, and a smooth, lingering finish.