The „Decaf but Tasty” coffee is grown by small farmers, in the region of Frontera Chiapas. They harvest and process their coffee with handcrafted methods such as hand depulping.  Before the decaffeination process to determine the optimal conditions, a detailed physical-chemical analysis of the coffee is done. For the process, the steamed grains are processed and prepared before extraction. A saturated solution is made from water and a solid extraction of the coffee beans: caffeine is extracted under controlled conditions of flow, temperature, pressure and vacuum.  Frontera Chiapas lies in the Sierra Madre, bordering the Huehuetenango mountains and sharing the same microclimates. Coffee is planted between forests with a vast endemic flora and fauna.