MEXICO CHIAPAS ORGANIC

DETAILS

ORIGIN: Mexico
PRODUCER: Small-holder Producer

 REGION:  Sierra Soconosco

 VARIETY: Salchimor

 PROCESS: Washed | Raised Bed-Dried

 ELEVATION: 1800 M

ROASTER: Probat P25

LEVEL: Moderate Medium

  NOTES: Plum | Brown Sugar | Milk Chocolate | Toasted Almond

BEHIND THE CUP

This Fairtrade Organic coffee from Chiapas offers a comforting balance of dark chocolate, roasted almond, and brown-sugar sweetness, complemented by a clean citrus finish. Produced by smallholder farming families and carefully washed and sun-dried, the cup is smooth, balanced, and approachable—an inviting expression of southern Mexico’s highland terroir.

STORY

Coffee in Chiapas is deeply connected to family, community, and the surrounding landscape. This offering brings together the work of smallholder producers cultivating coffee throughout the region’s mountainous terrain, where abundant rainfall, forest shade, and rich soils provide exceptional growing conditions.

For many of these families, coffee is both a livelihood and a tradition passed from one generation to the next. Cherries are selectively harvested at peak ripeness before being processed at small community or family-operated wet mills.

The coffee is prepared for export through works with producers and cooperatives across Mexico, providing access to agronomic assistance, financing, seedlings, infrastructure, certification support, and international markets.

Fairtrade and Organic certification strengthen this supply chain by supporting responsible environmental practices and providing producers with access to premiums that can be reinvested in their farms, organizations, and communities.

VARIETY | SARCHIMOR

Sarchimor is a hybrid developed by crossing Villa Sarchi—a natural Bourbon mutation with Timor Hybrid. It was created to combine strong cup quality with improved productivity and natural resistance to coffee-leaf rust.

In the highlands of Chiapas, Sarchimor develops a balanced, approachable profile with chocolate depth, roasted-nut sweetness, gentle citrus acidity, and a smooth finish. Its resilience also makes it well suited to the region’s humid climate and changing growing conditions.

PROCESS | WASHED

Ripe coffee cherries are selectively harvested and depulped by individual producers at their respective wet mills. The coffee is fermented to loosen the remaining mucilage before being thoroughly washed with clean water.

Careful washed processing emphasizes clarity and consistency while preserving the coffee’s natural sweetness. In this lot, the process highlights dark-chocolate depth, brown-sugar sweetness, and a clean citrus finish.

DRYING | PATIO SUN-DRIED

After washing, the parchment coffee is spread across patios and dried naturally under the sun. It is turned frequently to promote even airflow, consistent moisture reduction, and stable drying.

Once the coffee reaches its target moisture level, it is rested before final preparation and export. This traditional drying method supports a clean cup with lasting sweetness, balanced acidity, and a smooth finish.

FAIRTRADE AND ORGANIC

Fairtrade certification connects participating producer organizations with established standards for trade, labor, and community development. The Fairtrade Premium provides additional funds that producer organizations can invest according to their collective priorities.

Organic certification verifies that the coffee was cultivated and handled according to established organic requirements. These practices prioritize soil health, biodiversity, responsible inputs, and the long-term sustainability of the farm environment.

Together, these certifications help support a more transparent and resilient coffee supply chain.

ROASTING | PROBAT P25

This coffee is roasted on our Probat P25, using carefully controlled heat application to build sweetness, body, and chocolate depth while preserving the coffee’s gentle citrus character.

Every roast curve is monitored through Cropster and maintained within strict temperature tolerances, ensuring consistency across batches. The P25 allows us to develop the coffee’s roasted-almond and dark-chocolate qualities without overwhelming its natural sweetness and regional character.

ROAST LEVEL | MODERATE MEDIUM

GROUND AGTRON: Confirm after production roast
WHOLE-BEAN AGTRON: Confirm after production roast
ROAST LEVEL: Moderate Medium

This moderate-medium profile develops the coffee’s chocolate and roasted-nut character while maintaining brown-sugar sweetness and a clean citrus finish. Expect a smooth, balanced cup with comfortable body and minimal bitterness.

BREW GUIDE | ORIGAMI & WAVE FLAT BOTOM Filter

• METHOD: Origami M & Hario Carafe

• FILTER: Origami Cone Filter

• COFFEE: 16g

• WATER: 250g @ 202°F (94°C)

• RATIO: 1:16

• GRIND: 560 µm (Microns) Medium-Fine

• TIME: 2:30–3:00

ADJUSTMENT GUIDE

• Sharp / sour / under-extracted → grind slightly finer (-10–15 µm)

• Bitter / dry / heavy / over-extracted → grind slightly coarser (+10–15 µm)

• Drawdown faster than 2:30 → grind slightly finer

• Drawdown slower than 3:00 → grind slightly coarser

GRIND

• TARGET SIZE: 560 microns (Medium-Fine)

• TEXTURE: Medium-Fine (optimized for Origami Cone Filter)

GRINDER SETTING
Mahlkönig EK43	6
Fellow Ode Gen 2	3
Comandante C40	15
Baratza Encore	12

RECIPE

STEPS:

0:00 — Bloom to 40g
Pour evenly and gently swirl to fully saturate the coffee bed. Rest for 30 seconds.

0:30 — Center-to-Spiral Pour to 120g

1:00 — Spiral Pour to 190g

1:30 — Final Spiral Pour to 250g

2:30–3:00 — Finish Draining

TOTAL BREW TIME: 2:30–3:00

Swirl the carafe, serve, and enjoy.

Expect a smooth, comforting cup with dark chocolate, roasted almond, brown sugar sweetness, and a clean citrus finish.

EXTRACT & ENJOY.