In the mountainous highlands of Chiapas in southern Mexico, near the border with Guatemala, coffee is grown at elevations between 3,000 and 5,000 feet in lush, shaded environments. The region’s volcanic soils, abundant rainfall, and warm days paired with cooler nights create ideal conditions for slow cherry development and balanced flavor formation. Much of the coffee is produced by smallholder farmers using traditional methods. Coffees from Chiapas are typically smooth and approachable, with gentle acidity and comforting notes of chocolate, nuts, caramel, and subtle citrus sweetness.

Region: Chiapas

Farm: CESMACH Cooperative

Altitude: 1,200-1,750 masl

Processing method: Washed

Variety: Bourbon, Typica, Mundo Novo

Tasting Notes: Green apple, caramel, dark chocolate