Chiapas is Mexico’s largest and oldest coffee-growing region. Flanked by the Atlantic and Pacific Oceans, the Sierra Madre Chiapas mountain range creates divese microclimates ideal for coffee cultivation. Founded in 2019, the group unites 585 smallholders (310 men and 275 women) mainly from the Tzeltal ethnic group in Yajalón. They specialize in high-quality organic coffee, prioritizing sustainability by preserving natural resources and eliminating agrochemicals for environmentally responsible production. To preserve coffee quality after decaffeination, we use the water decaf process. First, steam loosens the silver skins, which are then removed with air. Next, water extracts caffeine and other soluble compounds from the raw beans. Activated charcoal filters out the caffeine, and the decaffeinated solution is reintroduced to the beans. A final drying step restores their original moisture content. This water-based decaffeination process is organic certified.