Popãyan Decaf, Colombia

Grown in the renowned coffee region of Marcala in western Honduras, this coffee comes from smallholder farmers cultivating Catuai varietals at elevations around 1,450 meters. After harvest, the beans are honey processed to highlight their natural sweetness before being sent across the border to Mexico, where they undergo the Mountain Water Decaf process using the pure spring water of Pico de Orizaba. This chemical-free method preserves the integrity of the coffee, allowing Marcala’s farmers to showcase their dedication to quality and sustainable practices even in a decaffeinated cup.