Mexico Decaf Mountain Water Process
Mexico Mountain Water Process Decaf
Smooth • Balanced • Full Flavor
Mexico has a long and proud coffee tradition, with some of its finest Arabica coffees grown among the mountainous regions of Chiapas, Oaxaca, and Veracruz. Rich volcanic soils, high elevations, and diverse microclimates create ideal growing conditions and produce coffees ranging from smooth and nutty to bright and fruit-forward.
Much of Mexico's coffee is grown by smallholder farmers, many of whom continue to use traditional farming methods, including shade-grown and organic practices. The result is coffee known for its balanced body, mild acidity, and approachable flavor—a clean, well-rounded cup with just enough complexity to keep things interesting.
Our Mexico Mountain Water Process Decaf keeps those qualities while leaving the caffeine behind. It's a decaf made for people who still want their coffee to taste like coffee.
Whether it's your evening cup, a late-night brew after a long shift, or simply your preference to skip the caffeine, this is a coffee you don't have to compromise on.
Mountain Water Process
Our decaf is processed by Descamex in Mexico using the Mountain Water Process (MWP), a method of indirect decaffeination that uses pure water from Pico de Orizaba, Mexico's highest mountain.
The process begins by analyzing the green coffee to determine the ideal conditions for decaffeination. The beans are then steamed to prepare their cellular structure for caffeine extraction. A water-based solution containing the coffee's naturally occurring soluble compounds is used to selectively remove caffeine while preserving as much of the coffee's original flavor and character as possible.
The result is a coffee that's decaffeinated without relying on methylene chloride or ethyl acetate as the caffeine-extraction solvent, allowing the characteristics of the original coffee to remain front and center.
At Off Duty Coffee Roastery, we carefully roast our decaf to bring out its natural sweetness, body, and balance. Decaf beans behave differently in the roaster because the decaffeination process changes their cellular structure, making careful heat management especially important.
The finished cup is smooth, approachable, and satisfying—proof that being off caffeine doesn't mean being off good coffee.
Off Duty Coffee Roastery
Off caffeine. Never off coffee.
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Mexico Chiapas Turquesa
Smooth • Balanced • Approachable
Named for turquoise, the striking blue-green stone treasured by the Aztecs, Toltecs, and other early cultures of Mexico, Turquesa is a coffee that reflects both the history and rugged beauty of Chiapas.
Grown by smallholder farmers in the mountains of northern Chiapas, Mexico, this coffee comes from communities surrounding San Cristóbal de las Casas and Yajalón. At elevations of approximately 900–1,100 meters, the region produces coffees known for their larger beans, smooth body, and wonderfully balanced character.
Coffee production here remains deeply hands-on. Many of the growers are descendants of Indigenous communities and tend relatively small plots, producing only 10–15 bags per harvest. From tending the trees to picking ripe coffee cherries and preparing the coffee for market, much of the work is done by hand.
Harvest takes place from December through March. After processing, the coffee is carefully quality checked before being transported to Veracruz, where it is cleaned, milled, sorted, and prepared for export. Strict quality standards help ensure a clean and consistent green coffee before it ever reaches our roaster.
At Off Duty Coffee Roastery, we roast this coffee to preserve what makes it so enjoyable: a round, balanced cup, gentle sweetness, and smooth body. It's flavorful without being overpowering—the kind of dependable coffee that's especially easy to reach for first thing in the morning.
Whether you're brewing a pot before heading to work, pouring a cup before the rest of the house wakes up, or finally sitting down after a long shift, Chiapas Turquesa is an easy-drinking coffee made for the everyday cup.
Origin: Chiapas, Mexico Region: San Cristóbal de las Casas & Yajalón Elevation: 900–1,100 MASL Variety: Bourbon, Caturra, Typica & Catuaí Process: Washed, patio dried Cupping Notes: Milk chocolate, nutty, citrus; medium body, cools sweet Harvest: December–March Producer: Smallholder farms Character: Smooth • Round • Balanced Best For: Drip • Pour-over • French press • Everyday brewing
Off Duty Coffee Roastery
Good coffee for wherever the day—or night—takes you.
