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.

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: Sierra Madre, Chiapas up to 5700 feet elevation
  • Flavors in the cup: Velvety, buttery, and mild, with a sweet and citric acidity. Dark cocoa, with hints of sweet cedar-wood, and a robust mouthfeel.