Decaf Mayan
Roast profile
Not sure which grind?
Espresso machine · Auto Drip for a standard coffee maker · Pour Over for V60/Kalita · Chemex · French Press · Aeropress · Moka Pot · Turkish · Cold Brew. Own a grinder? Choose Whole Bean. We grind right after roasting, free.
✓ Roasted the day you order · ✓ Full 16 oz bag · ✓ Free shipping on $60+ · ✓ Pickup in Annandale in ~4 hrs
Decaf Mayan is our organically grown Mexican decaffeinated single-origin — decaffeinated via the Mountain Water Process using pure Mexican mountain spring water, zero chemicals. Chocolatey, clean, nutty, and genuinely decaf-that-tastes-like-coffee. A full pound per bag, hand-roasted in 25-lb small batches by master roasters with 20 years at the drum.
Tasting notes: Milk chocolate, roasted almond, caramel, mild citrus, clean acidity, medium body.
At a glance
- Origin: Mexico · Chiapas / Veracruz · smallholder cooperatives; decaffeinated in Veracruz
- Altitude: 1,200–1,700 meters above sea level
- Varietal: Typica, Bourbon, Mundo Novo
- Process: Washed, then decaffeinated via Mountain Water Process (chemical-free, using only water from Pico de Orizaba volcano)
- Roast: Medium
- Bag: 1 lb (16 oz) — about 33% more coffee than the 12 oz specialty-coffee standard
- Brew: Drip, pour-over, AeroPress, French press
- Best for: evening coffee drinkers; caffeine-sensitive customers; organically grown decaf shoppers
The farm story: Mountain Water Process is Mexico’s home-grown decaffeination method — a chemical-free process using pure glacial water from Pico de Orizaba, Mexico’s highest mountain, to wash caffeine out of green Mexican coffee beans. The beans themselves come from organically-grown Mexican highland farms (grown without synthetic pesticides or fertilizers, though not certified organic).
Brew recommendation: Drip or pour-over at a 1:16 ratio, medium grind. Same brew as regular Mexican coffee — the Mountain Water Process doesn’t alter cup character.
A hidden detail: Mountain Water Process is the Mexican equivalent of Switzerland’s Swiss Water Process. It uses water melted from Mexico’s highest glacier, Pico de Orizaba, to gently extract caffeine from Mexican-grown beans. Mexican mountain water decaffeinating Mexican mountain coffee — a closed loop.
The Art & Science of Coffee. Hand-roasted in 25-lb small batches by master roasters — twenty years behind the drum. A full pound per bag, because 12 ounces was never enough.
Your order starts the roast.
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01
You order
10 grinds, freePick your bag size and the grind that matches your brewer. Whole bean if you grind at home.
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02
We roast that day
Small batchHand-roasted in 25-lb batches, then ground and sealed within hours. Nothing sits on a shelf.
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03
You brew it at its peak
Free shipping $60+All orders ship within two business days, most weekday orders within 24 hours. Free on $60 or more. Local pickup in about 4 hours.
What neighbors say
Which grind should I pick for this coffee?
Match your brewer: Espresso for espresso machines, Auto Drip for a standard coffee maker, Pour Over for a V60 or Kalita, Chemex, French Press, Aeropress, Moka Pot, Turkish or Cold Brew. We grind right after roasting at no charge. If you own a grinder, choose Whole Bean for the longest peak.
When was this roasted?
It hasn’t been yet. We roast your bag after your order comes in and ship within two business days (most weekday orders within 24 hours), so it arrives inside coffee’s peak-flavor window.
How much coffee is in a bag?
A full pound (16 oz) — about 33% more than the 12 oz bag most specialty roasters ship. That is roughly 30 cups of drip or 22 double shots. 9 oz, 2 lb and 5 lb sizes are available too.
Can I subscribe to this roast?
Yes, if you like. Choose Subscribe & Save above for 10% off every 2, 3 or 4 weeks, or 20% off weekly; pause, skip or cancel any time from your account. Prefer one-time? Just add to cart. Want to taste first? The Roaster’s Tour is a $15 duo of two 4 oz bags in the taste you choose, and four duos ship free.
