Historically, Mexican coffee was viewed as an inexpensive, low grown blender with cup characteristics including a nuttiness, chocolate, and generally mild. However, today, high grown Mexican coffee has extremely interesting complex citric and malic acidity, balanced sweetness in the form of chocolate and toffee, and an overall clean cup. Mexican coffee has come a long way in the last decade, and we are now seeing coffees which undoubtedly change some people's expectations of the country.


We are currently working with three coops and a couple of estates in the state of Chiapas who produce some of the best coffee in the country. They are Fair Trade and Organic certified. Coffee is grown between 1200 - 1800 masl in this region.

Chiapas borders Guatemala and shares the same mountain range with Huehuetenango, one of the best regions from Guatemala. It is known to be one of the safest states in Mexico and has a national cloud forest park: El Triunfo Biosphere Reserve with Quetzals and Horned Guans.

The Cup: Nutty, heavy body, citric, milk chocolate

Location: Mexican Huixtla Chiapas

Processing Method: Water Process Decaf

Fair Trade Certified Organic