Mexican Coops

Mexico

EA Decaf

Grade SHG

This Mexican Decaf EA, SHG, is proof that decaf can still deliver the sweetness, balance, and character specialty roasters look for. Grown by smallholder farms in the Sierra Madre of Chiapas, between 900 and 1,800 masl, this lot is a blend of Bourbon, Catuai, and Caturra, and decaffeinated using the Ethyl Acetate (EA) process. The result is a coffee that retains its structure and sweetness while offering a clean, balanced cup.

In the cup, this coffee presents notes of anise, raisin, honey, cinnamon and molasses. The EA process helps preserve the coffee's sweetness and body, resulting in a balanced cup with a smooth mouthfeel and a clean finish suitable for both espresso and filter applications.

Available in 69 kg bags with GrainPro for freshness. These EA decaf green coffee is a solid option for roasters who want a decaf that stays true to it’s origin and doesn’t compromise on flavour.

Direct trade green coffee imported by JA coffee through long-term relationships at origin, for specialty coffee roasters.

What is so special about this coffee?

A good decaf should still taste like the coffee it started as. That's why this lot is processed using the Ethyl Acetate (EA) method, which gently removes caffeine while preserving the sweetness, body, and balance that make the original coffee worth roasting. The result is a decaf that stays true to its origin rather than feeling like an alternative to it.

The coffee itself comes from smallholder farmers across the Sierra Madre mountains of Chiapas whereBourbon, Catuai, and Caturra have been grown for generations.. The result is an incredible decaf coffee that beautifully reflects the vibrant character of southern Mexico.

About EA Decaffeination

This method utilizes a selective, food-grade solvent naturally derived from sugar cane. After initial preparation, the green beans are exposed to the ethyl acetate, which binds specifically to caffeine molecules before being removed through repeated washing and drying cycles.

Today, this precise technique is widely embraced across the specialty coffee sector. When carefully managed, it allows roasters to offer exceptionally clean and well-balanced decaffeinated options without the chemical aftertaste associated with traditional industrial methods.

The Land Behind Chiapas Coffees

Chiapas stands as Mexico's premier coffee-producing region, defined by the rugged topography of the Sierra Madre de Chiapas. Cultivated at optimal high altitudes, these coffees thrive within rich volcanic soils and dense, biodiverse shade canopies. This protected forest ecosystem creates a unique microclimate where the fruit matures slowly, concentrating complex sugars and organic acids.

The backbone of this landscape relies on smallholder farming families who pass down meticulous cultivation practices through generations. This deep-rooted heritage, combined with the region’s distinct geography, delivers a reliably clean cup structure and a refined flavor profile unique to southern Mexico.

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