• New

Mexico

Vayichil, Decaffeinated

Cup Notes: Almond, Milk Chocolate, Caramel, Roasted Pineapple

A naturally decaffeinated coffee with full character, balanced sweetness, and a smooth finish.


Suggested for espresso and filter

when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Details

Producer
Several small farmers
Country
Mexico
Terroir
Jaltenango
Altitude
1650-1800 masl
Process
Special Process - Raised Beds
Arabica cultivar
Bourbon, Peñazco
Picked in
Dic. 2024-Feb. 2025
Arrived in
September 2025
Shipped in
Jute + GrainPro
Roast profile by
Rubens Gardelli
Roasted on
Customised solid-drum roaster

THE STORY BEHIND

In the mountainous region of Jaltenango, Chiapas, over 300 families are part of La Tribu, a producer organization uniting communities across Jaltenango and the Sierra Madre. In collaboration with Bean Voyage, 65 women producers within this network have been supported in their efforts to cultivate exceptional coffee while building resilient, independent businesses for their families.

Despite the structural challenges smallholder farmers often face, they continue to invest in their land, deepen their knowledge, and pursue long-term stability. Through coffee, they are creating new opportunities for economic autonomy and collective growth.

They developed Vayichil — a name that means “to dream” in Tzotzil, a Mayan language spoken throughout Chiapas. It embodies the care, vision, and hope that these women pour into their work, and reflects a shared commitment to a more sustainable and equitable future for coffee.

The Mountain Water Decaffeination process is an organic, natural and chemical-free method that preserves the flavor and aroma of coffee beans while removing caffeine.

THE VARIETY

Bourbon is one of the most culturally and genetically important C. arabica varieties of the world, renowned for its excellent cup quality at high altitudes. Along with Typica, it is one of the two main cultivars from which new coffee varieties are bred.

Historical records indicate that Bourbon originated from the coffee forests of southwestern Ethiopia and was taken to Yemen, where it was first cultivated as a crop. Recent genetic studies have confirmed this origin. Bourbon was later introduced to Réunion — known as Bourbon Island before 1789 — and subsequently brought by the French to mainland Africa and Latin America.

Bourbon thrives at elevations between 1,100 and 2,000 masl and typically produces 20–30% higher yields than Typica. While it has commercially viable growth and productivity, Bourbon is generally more susceptible to disease and pests.


Peñazco is cultivated in Chiapas at altitudes between 1,100 and 1,600 masl, in rich volcanic soils that help develop complex and balanced flavours. Related to regional Arabica selections such as Bourbon and Typica, Peñazco typically expresses sweet, fruity, and chocolatey notes with a lively yet controlled acidity. Careful cultivation under shade, selective harvesting, and attentive post-harvest practices allow this variety to fully reflect the unique character of the Chiapas terroir.

THE FERMENTATION PROCESS

This coffee was decaffeinated in Veracruz, Mexico, using the Mountain Water Process — a natural method that employs pure water from the Pico de Orizaba, the country’s highest mountain.

Green coffee beans are immersed in water already saturated with the coffee’s soluble compounds; through osmosis, only the caffeine is removed while the aromatic components and natural oils remain intact. The water is then filtered through activated carbon to extract the caffeine and reused for new batches.

Free from any chemical solvents, this gentle process preserves the coffee’s sweetness, complexity, and roundness, resulting in a decaf that’s remarkably rich in flavour.