El Capitán | Ki-Saya, Chiapas, Mexico

Notes: Cocoa, Toffee, Almond, Apple & Cherry. Big, approachable, developed and crushable.

Community: Chiapas Community Smallholders
Certification: Organic Cert. NOP
Varietal: Caturra, Typica, Costa Rica, Marsellesa
Elevation:  1200 - 1850 masl
Process: Washed
Process Description: Fermented 12-17 hours, sun-dried on patios

Product Information Shared by Covoya Specialty Coffee:
Ki-Saya is an organic offering from Chiapas. The name come from the combination of two words in the indigenous Mayan language of the area: Ki, meaning tasty and Saayab, which means nature. Coffee is the most important commercial crop in Chiapas and has a long history in the region, representing a significant source of income for small producers, some 44% of whom are indigenous, mostly Tzotzil and Tzeltal. As a leading player in the state of Chiapas, Covoya is also a key partner for the farmers, working for more than 15 years with the coffee growing communities. Our engagement has become a flagship of sustainable agricultural practices and supply chain transformation, hence adding value to their main economic activity. 

Farmers in the areas where Ki-Saya coffee is sourced have improved their processing capabilities over the years, and now take great pride in delivering pristine parchment coffee that is some of the best in all of Mexico. Only the ripest, best cherries are selected; after depulping, the coffee ferments for 12 to 17 hours before being washed and dried on small drying patios next to farmers’ homes.