Along with the really good, small-farm coffees from Chiapas, Oaxaca coffees are my favorite. This coffee originates from a cooperative lot from Mexico's Oaxacan state, and is then decaffeinated using the water process method in Mexico. And I was excited when I cupped this coffee _‹_ even if a big decaf cupping is not always my favorite table of samples to evaluate. This was a real standout, with a very balanced, clean cup, mild milk chocolate notes, and a modicum of brightness. It was the nuances in the cup that I rarely find in decafs, and especially a suggestion of citrus brightness in the finish at C+ roast .... The roast taste at a City+ roast is excellent; vanilla with a bit of almond nuttiness, and the brightness in the cup is there too, hinting at its origin as a true high-grown Chiapas. This also does quite well with a Full City + or light Vienna roast treatment, turning sweetly pungent at the darker levels. Mild, balanced, drinkable. And certified Organic to boot.