Mexico Chiapas Coffee

Why this coffee matters

Chiapas borders Guatemala and is home to some of Mexico’s highest coffee farms. The region’s fertile volcanic soil, ample rainfall and canopy‑shaded plots create ideal conditions for Arabica trees to mature slowly . This slower growth concentrates sugars and oils in the beans, producing a cup that’s balanced yet nuanced. Traditionally overlooked, Chiapas coffees are now celebrated for their mild acidity, deep sweetness and the dedication of the smallholders who cultivate them.

Origin & Processing

• Region: Chiapas highlands (Soconusco), southern Mexico
• Elevation: 1 300–1 750 m asl
• Process: Fully washed; sun‑dried on patios and raised beds
• Recommended Roast: Medium, to balance chocolate sweetness and nutty depth

Coffee cherries are hand‑picked by smallholder farmers and pulped using traditional methods. After fermentation, the beans are washed in spring water and dried under the sun. This European‑style preparation (hand sorting) results in strictly high‑grown (SHG) beans with clean flavours and consistent quality . The dominant varietals are Typica, Bourbon and Catuai , which thrive under shade and contribute to the coffee’s chocolate‑and‑nut character.

Sustainability & Craft

Most Chiapas farms are family‑run and smaller than two hectares. Many practice organic agriculture and maintain shade trees for biodiversity. Our importer partners pay fair premiums and support initiatives that improve drying patios, depulpers and water management. Spectra Coffee roasts these beans in small batches to a medium profile, enhancing their natural sweetness while preserving a gentle acidity.

Cup Experience

The aroma evokes fire‑roasted nuts and cocoa . On the palate, expect flavours of unsweetened chocolate, graham crackers and subtle nuttiness reminiscent of roasted almonds and hazelnut . A medium body carries hints of caramel and a touch of citrus or green apple sweetness, finishing with a lingering, nutty sweetness.

Cup Profile

• Aroma: Roasted nuts and cocoa
• Taste: Dark chocolate, graham cracker, roasted almond, caramel, subtle citrus
• Body: Medium and smooth
• Acidity: Mild to medium, sweet
• Finish: Nutty and gently sweet

Brew Tips

• Cone Drip (V60/Chemex): Use 20 g medium‑fine coffee per 320 g water (1:16 ratio) at 92–94 °C; brew for around 3 minutes to highlight chocolate and nut notes.
• Flat Basket Drip (Auto): Medium grind; produces a balanced cup with caramel sweetness and gentle acidity.
• French Press: Coarse grind, 1:15 ratio; steep 4 minutes for a creamy body and rich chocolate depth.
• Pump Espresso: Fine grind, 1:2 ratio, 28 seconds; yields a dense shot with bittersweet chocolate and roasted almond notes.
• Stovetop (Moka): Medium‑fine grind; produces a strong, nutty brew with a hint of sweetness.
• Whole Bean: Grind just before brewing to capture fresh aromas and flavours.

FAQ

• What makes Chiapas coffee unique?
  Chiapas coffees are cultivated at high elevations under shade trees in fertile volcanic soils . The region’s climate and traditional processing produce beans with balanced sweetness, mild acidity and pronounced chocolate‑and‑nut flavours.
• Is this coffee organic?
  While not certified organic, many farms in Chiapas are organically managed and shade‑grown. Our sourcing partners work with cooperatives that prioritize sustainable practices.
• How should I store Chiapas coffee?
  Keep beans in an airtight container away from light and moisture. For peak flavour, grind only what you need just before brewing and enjoy within a few weeks of roasting.