The Process
Decaffeinated using pure mountain water from the highest peaks of Mexico, this coffee undergoes a natural process that gently removes caffeine while preserving character. The result is a cup that is 99.9% caffeine-free, without losing its sense of place.
The Origin
Sourced from smallholder producers in northern Chiapas, this coffee brings together Bourbon, Caturra, Typica, and Catuaí varietals. Grown at around 1,000 metres, the lower altitude encourages larger beans and a naturally smooth profile.
Producers deliver their harvests to the San Cristóbal de las Casas and Yajalón buying stations, where the journey from farm to cup begins in earnest.
Tasting notes
- Milk Chocolate
- Mellow
- Nutty
In the Cup
Soft, rounded, and easy to return to. The body is smooth, the acidity low, and the finish clean. This is a coffee designed for continuation rather than interruption.
The Character
A quieter kind of coffee. One that allows for another cup without consequence and without compromise.
The Last Cup That Isn’t
From the highlands of Chiapas, this decaffeinated coffee is shaped by water and patience rather than urgency.
Grown at modest altitude, it offers a gentler expression; one that is smooth, low in acidity and unassuming in its balance.
There is something reassuring in it. The sense that the day does not need to end simply because the hour suggests it should.
The small Parisian parallel that might appeal to you: the rise of evening café culture, particularly in the quieter neighbourhoods. This often depends on drinks that allow people to stay without the insistence of caffeine. Decaf, in its own understated way, supports the same idea as the late-night café table: presence without pressure.
L'Esprit Calme du Café
Storing Coffee: The Essentials
Coffee has four natural enemies: air, light, heat and moisture.
Control those and you preserve flavour. Ignore them and even the best beans flatten into something forgettable.Whole Coffee Beans
Whole beans are far more forgiving than ground coffee. They hold their character longer because their surface area is still protected.
Best practice:
- Store in an airtight container
- Keep in a cool, dark place (a cupboard, not on the kitchen counter in sunlight)
- Avoid exposure to heat sources (ovens, radiators or nice smelling candles)
What to avoid:
- Refrigeration (introduces moisture and odours)
- Freezing for daily use (temperature fluctuations damage the beans once repeatedly opened)
A well-stored bag of beans will remain at its best for around 2–4 weeks after opening.
Ground Coffee
Ground coffee is more delicate. Once exposed, it begins to lose aroma and flavour quite quickly.
Best practice:
- Use an airtight container immediately after opening
- Store in the same cool, dark environment
- Buy or grind only what you need for 1–2 weeks
Reality, rather than romance:
Ground coffee begins to lose its defining characteristics within minutes of grinding. It doesn’t become unusable, it just become quieter, less expressive.The Container Matters
Look for:
- Opaque (blocks light)
- Airtight seal
- Minimal internal air space (or vacuum-sealed if possible)
Avoid:
- Clear glass jars left on display
- Frequently opened large containers
A Note on Freezing
Freezing can work but only under strict conditions:
- Beans must be sealed in airtight portions
- Only remove what you need (no repeated thawing)
For most, it introduces more risk than benefit. Simplicity wins.
Coffee is, by nature, temporary.
It is at its best shortly after roasting, at its most expressive shortly after grinding and always in quiet decline thereafter. Storing it well does not stop time; it simply slows it enough for you to enjoy what was intended.