organic, fair-trade certified

processing: washed

Mexican Chiapas coffee…one of the most drinkable and enjoyable beverages out there! We roast these beans to highlight and showcase the region, creating a coffee that is brimming with caramel, buttery cocoa, toffee and a delicious balance of fruit acidity and smoothness. This is our darkest roast, so if you love roasty flavors, and a coffee with a heavy-bodied mouthfeel, this one is for you!

For the past few years, we’ve been sourcing coffee from several different cooperatives in the southern Mexican state of Chiapas, along the buffer zone of El Triunfo Biosphere Reserve, one of the world’s most diverse forest reserves. In the highlands of the Sierra Madre de Chiapas, the reserve contains Mesoamerica’s largest continuous cloud forest, and is a refuge for thousands of plant and animal species.

Within this buffer zone is the Comon Yaj Noptic cooperative, which was founded in 1995 by a group of smallholder farmers from indigenous groups in the area. (Comon Yaj Nopticmeans “all of us think.”) Today there are about 160 producer members. The producers here have the advantage of many ideal conditions, including good altitude, obviously a very lush environment, and high-quality coffee varieties like Typica, Bourbon, and Caturra. The grower members are passionate about quality and even though this region is not always thought of for exceptional lots, there is strong microlot potential from the groups we’ve been partnering with here. The area is very close to the border of Guatemala and that country’s famous coffee region Huehuetenango: Some of the best of what we taste from those coffees is possible here as well. The organization earned its organic certificate in 2003 and its Fair Trade certification in 2009.

These beans from the mountainous region of Chiapas bring consistent cup-quality, nuance and complexity. The collective of farmers tends their coffee plants at an average elevation of 1200- 1900 meters above sea level, and cultivates their crops with agro-ecological practices under the shade of native tree species.

Harvest in Chiapas is generally December through March. Most Chiapas farmers are smallholders who hand-pick coffee cherry to ensure quality. Coffee is then brought in parchment to be dry-milled, sorted for quality and prepared for export.

So, get you some bags while we have them, and enjoy a glorious cup that not only tastes amazing, but is helping to accomplish great things among our neighbors to the South! Now, get on out there and share your light!



  • How we roast the beans: dark
  • Region: Nuevo Paraiso, La Concordia, Chiapas up to 5700 feet elevation
  • Flavors in the cup: Velvety, buttery, and mild, with a sweet citric acidity. Dark cocoa, with hints of sweet peanut butter, and a robust mouthfeel.