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Box of 18 Organic Swiss Water Half Caf Mexican single serve coffee pods.

Organic Mexican Swiss Water Half Caf

Classic Pods
$13.95

Certifications

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Kosher Certified Swiss Water Process USDA Organic Certified

About

If you are looking for a mild and sweet half caf coffee with effortless drinkability, look no further than our Organic Mexican Swiss Water Half Caf coffee pods. These chemical-free organic decaf coffee pods have half the caffeine and still retain the bright body and moderate acidity of Mexican coffees with flavor notes of sweet brown sugar and rich walnut.

Our half caf coffees are never blended post roast. Both elements of this organic, chemical-free half caf are roasted together to perfection to create this blend. The Mexican coffees come from a mountainous region of Mexico (near the Guatemalan border) known for stunningly balanced and flavorful organic coffees.


This single-serve coffee is compatible with many popular K-Cup® brewing systems. "Keurig" and "K-Cup" are registered trademarks of Keurig Green Mountain, Inc. Fresh Roasted Coffee LLC is not an affiliate nor licensee of Keurig Green Mountain, Inc

Organic Mexican Swiss Water Half Caf coffee pods next to a brewing cup of coffee.

Roast Level

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light dark

Medium roasting introduces Maillard (browned and deep) notes to the cup, such as spice, caramel, and toasted nuts. Medium roasts may feature a little oil on the beans.

Expanded view of a coffee pod.

Roast Body

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Mild Body

Often described as tea-like and smooth, mild-bodied coffees tend to be light and bright on the palate.

Cupping Notes

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Clean

Walnut

Brown Sugar

Processing

A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process

washed

Fully washed,Swiss Water Process
The drying process

dried

Patio dried
The varietal type

varietal

Typica, Bourbon, Mundo Novo

Timeline

Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.

Harvest

Oct - Mar

Export

Dec - Aug
A coffee farmer poses with coffee plants in Mexico.

Mexico

Oaxaca (pronounced waa-HA-kuh) is a predominantly small-lot coffee growing region in southern Mexico, with a few large cooperatives throughout. In Oaxaca, the same cultivation processes utilized in the 1940s are still favored across the region today, such as patio drying, dry pulpers, and traditional washing. Oaxacan coffee production is a real-time look to coffee’s past as it continues steadfast and proud into the future.

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