This coffee was an impressive decaf on the cupping table, but we don't know a lot about it's origin. While we prefer to know the origin of our coffees, or arrange direct purchasing, we are definitely not above buying a coffee that cups well, even if we don't know everything about it. It's supposed to be about cup quality, in the end. Anyway, this is from the southernmost region of Mexico, Chiapas, but the cup has a nice brightness that has hints of Guatemala coffee. It makes sense since Chiapas borders the Guatemala state of Huehuetenango. This coffee originates from a pooled wet-process lot and is then decaffeinated using the water process method in Mexico.
The dry fragrance and wet aromatics are mildly fruited, with suggestions of toffee and raw honey. There's a bit of that typical "decafy" aroma, but it's rather sweet and pleasant. This was a standout in cupping (on a large table of decafs), with a very clean, crisp, bright note in the cup, hinting at its origin as a very high-grown Chiapas. There is an apple fruit note in the cup at City+ roast level, and some mild nut flavors, with a brown sugar finish. The body is surprisingly thick and syrupy when the coffee is rested 24+ hours after roasting. That's pretty much in line with non-decaf Chiapas coffees. This also does quite well with a Full City + or even a light Vienna roast treatment, turning sweetly pungent at the darker levels. Mild, balanced, drinkable ... it's a nice decaf.