In the state of Chiapas you find Mexico’s largest and oldest coffee producing regions, some farms can look back on a history record of more than a hundred years. With the influence of the Atlantic Ocean on one side and the Pacific Ocean on the other, the mountains slopes of the Sierra Madre Chiapas crosses the region dividing the state and creating various special microclimates. Besides some famous estate coffees most coffee is grown by smallholders, often associated with cooperatives. Large wet mills are rarely found, most small farmers hand-pulp the coffee, ferment in small tanks and dry it on small patios in their backyards to perfection. Modern technology has not yet found its way to this area but we feel it is not really missing. In the area of the coffee villages of Chicomuselo and Comalapa we find the coffee which later becomes our famous Strictly High Grown EP Aguila. The coffee trees, mainly the varieties Catuai and Tipica are planted in an altitude ranging from 1.100 to 1.600 masl.
For decaffeination, the Mountain Water Process is practiced, which uses pure water from Pico de Orizaba – the highest mountain in Mexico. The process begins with a chemical analysis to determine optimal conditions, and then the beans are steamed and prepared for extraction. The extraction process uses a water-based saturated solution that removes the caffeine while keeping the coffee’s flavor compounds in place.