Mexico | Chiapas Coffee

Seasonal Selection

Available for a limited time. Once this coffee is gone, it's gone.

ORIGIN | Mexico
REGION | Motozintla, Chiapas
PRODUCER | Smallholder Farmers
PROCESS | Washed
ELEVATION | 1,500–1,900 masl
TASTING NOTES | Chocolate • Cinnamon • Golden Raisins

High in the Sierra Madre de Chiapas, smallholder farmers cultivate coffee on the steep mountain slopes near the Guatemalan border. Most farms are no larger than two hectares, where coffee is grown using traditional methods and passed down through generations of farming families.

After harvest, ripe cherries are hand-picked, pulped, fermented for 12–17 hours, washed, and slowly sun-dried on rooftops and patios at each farm. This careful, hands-on approach preserves the character of the coffee and reflects the pride and craftsmanship of the producers behind every harvest.

The result is a comforting, balanced cup with notes of chocolate, lemon pie, cinnamon, and golden raisins.

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History of Coffee in Mexico

Coffee first arrived in Mexico from the Caribbean in the late eighteenth century, but commercial production expanded during the early 1800s as coffee trees spread through Veracruz, Chiapas, and Oaxaca. Today, Mexico is one of the world's leading producers of Organic and Fair Trade coffee, with generations of smallholder farmers continuing the country's rich coffee-growing tradition.

Growing Coffee in Mexico

More than 90% of Mexico's coffee is grown in the southern states of Veracruz, Oaxaca, Chiapas, and Puebla. The majority is cultivated by smallholder farmers on shaded mountainsides where fertile soils, high elevations, and diverse ecosystems create ideal growing conditions. Chiapas is particularly renowned for producing clean, balanced coffees with vibrant sweetness and exceptional complexity.