HALF-CAFF Swiss Water DECAF ORGANIC

ROAST TO ORDER: Orders placed MON-FRI will ship out the following Monday (please allow 3-5 days for roasting after an order is placed).

This blend was specially created to honor the 60th Reunion of the Class of 1966 of the Buena High School Fighting Colts of Sierra Vista, AZ. Congratulations and we’ll see you in Tucson, AZ, March 15-16, 2026, at Casino Del Sol. Go Colts!!!!!

This is a 50/50 Blend of two USDA Organic coffees: our Honduras Pacavita Organic and our Mexico Chiapas Organic Swiss Water Process Decaffeinated coffees. Enjoy the combined flavors of both Central America Regions together with a highly reduced caffeine level.

Washed Organic Pacavita Green Coffee from Honduras

Cup Score: 85
Region: Western Region
Altitude: 1400-1700
Producer: Silvestre Vasquez & Joel Lopez
Variety: Lempiras, Caturra, Catuai, IHCAFE 90
Flavor: Roasted Almond, Green Apple, Vanilla
Body: Medium
Acidity: Bright
Process: Washed
Moisture: 11.80%

Our Organic Pacavita green coffee was produced by Silvestre Vasquez and Joel Lopez, two farmers who share a philosophy for continuous improvement in coffee quality. Silvestre’s farm sits atop the high altitudes of the Pico Congolon mountain range, nestled between two biological reserves: Reserva Biologica de Opalaca and Reserva Biologica Volcan Pacavita. Joel’s farm, Los Lesquines, has been in the family for four generations, and has cultivated coffee since 1865. Los Lesquines spans around 67 hectares, and includes Bourbon, Caturra, and Catuai varieties.

The western region of Honduras where this coffee comes from enjoys distinct rainy and dry seasons. This facilitates the growth of beautiful, ripe cherries that can be washed processed and laid out to dry in the sun after the harvest. The combination of microclimate, rich clay soil, and warm sunlight with careful washed processing composes a symphonic cup profile with bright acidity and notes of roasted almond, green apple, and vanilla.

How is coffee graded in Honduras?

The coffee grading system in Honduras is based on the altitude at which the coffee was grown. Strictly High Grown (SHG) Honduras green coffee was grown at 1,350masl or above. High Grown (HG) Honduras green coffee was grown between 1,200 to 1,350masl, and Central Standard coffee from Honduras was grown below 1,200masl.

Another classification for coffee quality in Honduras is European Process or EP. Through meticulous hand-sorting coffees can earn the EP designation which signifies that there are no more than four defects per 1,000 coffee beans.

Honduras Green Coffee

Nestled in the heart of Central America, Honduras emerges as an up-and-coming powerhouse origin with a rapidly growing coffee industry. The country’s coffee sector thrives primarily in the western regions, where altitudes ranging from 800 to 1,700 meters create optimal conditions for cultivating high-quality specialty coffee. Despite infrastructure and socioeconomic challenges, entrepreneurial producers are racing to improve quality, innovate processing techniques, and cultivate high-profile coffee varietals. As Honduras continues to invest in sustainable practices and quality improvement initiatives, its position as a key player in the global coffee market becomes increasingly prominent.

Mexico Chiapas Organic Swiss Water Process Decaffeinated

Cup Score: 83
Region: Chiapas
Altitude: 1200-1750
Producer: Swiss Water, Various smallholders
Variety: Typica, Caturra, and Bourbon
Flavor: Cocoa Powder, Granola, Molasses, Nutty
Body: Medium
Acidity: Mild
Process: Swiss Water Process
Moisture: 10.70%

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.