Organic Cuba Mia Decaf Blend

This coffee is sourced from Cooperativa Cafetalera Capucas Limitada (COCAFCAL) , a cooperative of smallholder coffee farmers located in the mountainous San Pedro de Copán region of western Honduras. Here, lush highland terrain near Celaque National Park provides fertile, volcanic‑influenced clay‑rich soil at elevations from approximately 1,350 to 1,600 meters above sea level , ideal for cultivating high‑quality Arabica varieties such as Caturra, Bourbon, Catuai, IHCAFE 90, and Lempira.

Founded in 1999 by local farmers to help small producers access markets, COCAFCAL unites hundreds of members who each tend their own family plots. The cooperative offers technical support, organic certification guidance, and collective marketing that strengthens both the quality of the coffee and the economic resilience of its communities. Members harvest ripe cherries by hand, then bring them to the coop’s processing facilities where the coffee is fully washed , dried, and prepared under rigorous quality standards before export and Swiss Water decaffeination.

Beyond coffee production, COCAFCAL invests in community wellbeing — from educational programs and environmental stewardship to infrastructure improvements — reflecting its commitment to sustainable agriculture and social development. The result is a decaffeinated organic coffee that preserves the expressive character of Honduran highland beans while representing the cooperative’s collaborative spirit and dedication to responsible farming.

This coffee is sourced from a network of smallholder organic farmers in the Chiapas Highlands of southern Mexico , within the historic Maya coffee-growing region near the Guatemalan border. Families in this mountainous landscape have cultivated coffee for generations on small plots nestled beneath native shade trees, preserving one of Mesoamerica's richest ecosystems. The farms are managed using traditional organic practices that promote biodiversity, conserve soil fertility, and protect important migratory bird habitats recognized by the Smithsonian Migratory Bird Center (SMBC) .

Coffee is carefully hand-picked at peak ripeness during the harvest season before being fully washed, dried, and prepared for export. Selected lots are then processed using the Mountain Water Process (MWP) , a chemical-free decaffeination method that removes caffeine while preserving the coffee's natural sweetness, body, and regional character. The resulting coffee maintains the clean cup profile expected from high-quality Mexican Arabica while remaining certified organic and Bird Friendly.

Rather than representing a single estate, this offering reflects the collective work of numerous small-scale producers who collaborate through regional producer organizations and export partners to maintain strict quality standards, organic certification, and environmentally responsible farming practices. Their commitment to shade-grown agriculture helps protect native wildlife, improve long-term soil health, and preserve the ecological integrity of the Chiapas Highlands for future generations.