Organic Heavenly Project Decaf Coffee Singles for Business

This coffee is sourced from a network of certified smallholder farmers in the northern highlands of Peru, particularly in regions such as Cajamarca and Amazonas. In these remote Andean mountain landscapes—where elevations range from approximately 1,200 to 1,900 meters above sea level—coffee is cultivated under dense, diverse shade canopies that meet the strict ecological standards of SMBC Bird Friendly® certification.

Generations of farming families manage small plots, typically between 1 and 3 hectares, growing traditional Arabica varieties under native forest trees. These agroforestry systems preserve migratory bird habitats, protect biodiversity, and support soil conservation. The region’s Clay-Mineral Rich Volcanic Andean Soil , combined with high elevation and consistent rainfall, contributes to balanced acidity, sweetness, and structural clarity in the cup.

Coffee cherries are selectively hand-harvested during the main harvest season, generally from May through September. The beans are fully washed—pulped, fermented, washed clean, and sun-dried on patios or raised beds—before milling and grading for export. After export, the coffee is decaffeinated using the Mountain Water Process, a chemical-free method that removes caffeine while preserving flavor integrity.

These lots are selected for their clean cup profile, traceability, and strict adherence to Organic and Bird Friendly® ecological standards. While not tied to a single estate, this offering represents the collective effort of cooperative farmers who rely on structured certification programs and exporter partnerships for processing, quality control, and international market access—reflecting the environmental stewardship and resilience that define specialty coffee production in northern Peru.

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.