SINGLE ORIGIN | 0.01%
Mexico Ki-Saya
- Regular price
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$21.95 - Regular price
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- Sale price
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$21.95
Notes of cherry tart, tangy tamarind, and delicate white peach harmonize in this medium roast Mexican coffee. Farmers’ dedication to cultural heritage elevates its smooth, balanced body. Whether you’re a seasoned aficionado or exploring new horizons, Ki-Saya offers a rich, cultural decaf coffee journey.
CAFFEINE: 0.01%
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Conducted in Mexico, this decaffeination method follows similar principles to Swiss Water®. The coffee beans are gently soaked in pure, glacier-fed water (often from Pico de Orizaba) to dissolve the caffeine.
The caffeine-laden water passes through carbon filters, removing caffeine molecules while leaving flavor compounds in the beans. By forgoing chemical solvents in favor of pure, pristine H₂O, Mountain Water Processing ensures the preservation of coffee flavor. Proof that decaf doesn't mean compromise.
Here’s a quick brew chart of our general recommended starting points for brewing a single cup (or shot) of Dekáf coffee.
A quick and kind note:
Coffee is a personal experience and taste is wonderfully subjective. So while these brewing tips are here to help you get the best out of each roast, we always encourage you to experiment, adjust, and find what feels right for you. Play with the ratio, try a different method, and trust your palate. There’s no wrong way to enjoy a good cup!
| BREW METHOD | COFFEE (g) |
WATER/OUTPUT (ml) |
RATIO | GRIND | BREW TIME |
| Pour-Over | 28g | 340ml |
1:12 |
Medium | 3:00-3:30 min |
| French Press | 32g | 340ml |
1:10.5 |
Coarse | 4:00-5:00 min |
| Drip Machine | 28g | 340ml |
1:12 |
Medium | Auto-brew |
| AeroPress | 28g | 340ml |
1:12 |
Medium | ~2:00 + press |
| Cold Brew (Immersion) | 68g | 340ml (steep) |
1:5 |
Coarse | 12-16 hrs |
| Espresso | 19g | 28g out |
1:1.5 |
Fine | 24-28 seconds |
A GLIMPSE AT MEXICO'S
KI-SAYA
Derived from the Mayan words Ki (“tasty”) and Saayab (“nature”), Ki Saya captures the vibrant spirit of Chiapas. In this lush region, coffee cultivation is more than farming — it’s a cultural tradition, with nearly half of the producers belonging to the Tzotzil and Tzeltal communities.