Producer: Cooperative
Cultivar: Typica, Bourbon, Mundo Novo
Process: Washed
Altitude: 1200-1750m
Harvest: January – March
Notes: Almond, praline, white grape
Roast: Omni-roast, suitable for all brewing methods

Coffee was first cultivated in Mexico in the late 18th century. However, coffee cultivation didn’t develop until the late 19th with the redistribution of farms after independence and the emergence of smallholder producers, specifically those of indigenous origin. Throughout the 1990s and turn of the millennium, Mexico coffee production has focused on organic and Fair Trade certifications with an emphasis on more democratically-run smallholder cooperatives.

In recent years, Mexico has struggled with devastating coffee-leaf rust and other pathogens that have reduced both yield and cup quality. This, combined with the turnover of land ownership and loss of labour to emigration and relocation has created huge challenges for coffee producing communities. In spite of this, Mexico still bursts with potential – especially in the mountainous southernmost region of Chiapas where much of the land is tropical forest protected under the Triunfo Biosphere Reserve. Here, small communities of producers have formed cooperatives to gain stronger representation in the coffee market. They take great take pride in their land, growing coffee organically through methods passed down from generation to generation.


This coffee is sourced through our friends at Café Imports who run a regional select programme designed to highlight unique profiles that are inherent to to specific microclimates and local variables like wind and rainfall patterns, soil quality, sunlight, elevation, and agronomic practices. In this instance, this coffee is not farm-specific but a selection of coffees from smallholder producers who cultivate their crop across the Chiapas region.

As is common throughout Central and South America, coffees in Mexico tend to be processed as washed lots due to the relatively high humidity of the climate. Typically, the coffee is depulped on the same day it is harvested and fermented in tanks for up to 18 hours before being washed to remove the remaining mucilage and dried. The dryings stage takes place either on concrete patios or in mechanical dryers.


We are privileged to welcome a new coffee origin to the roastery with this wonderful coffee from Mexico. Rather than being traceable to the farm, this coffee is micro-climate specific and is a great example of the almond and praline flavours that are characteristic of the Chiapas region. We also love this coffee for its tart-like acidity that has been modulated in the roast to offer up a super smooth cup that is complemented by lots of nuttiness in the aftertaste and a syrupy mouthfeel.

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