From source to sip
The story behind your next cup.
Above the town of Angel Albino Corzo, in the southern reach of Chiapas, coffee grows on volcanic slopes that climb toward the Sierra Madre. Smallholders here work plots measured in a few hectares, picking by hand and processing at home. This lot carries that hillside in the cup.
Chiapas is Mexico's largest coffee-producing state, growing more of the country's crop than anywhere else. Mexico ranks #9 among world producers, and coffee remains a cornerstone of its rural economy, contributing roughly two percent of national agricultural exports. The land around Angel Albino Corzo sits in the Sierra Madre de Chiapas, near the protected forests of the Triunfo Biosphere Reserve, where shade trees and fertile volcanic soil shape how the cherry develops.
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The Coffee Story
The SourceVolcanic Slopes in Mexico's Coffee Heartland
Chiapas is Mexico's largest coffee-producing state, growing more of the country's crop than anywhere else. Mexico ranks #9 among world producers, and coffee remains a cornerstone of its rural economy, contributing roughly two percent of national agricultural exports. The land around Angel Albino Corzo sits in the Sierra Madre de Chiapas, near the protected forests of the Triunfo Biosphere Reserve, where shade trees and fertile volcanic soil shape how the cherry develops.
The Granjero de Chiapas group brings together smallholder families, most of them tending just a couple of hectares each. Their farms sit between 1,200 and 1,600 meters, and that altitude slows the cherry's maturation, concentrating sugars and building the clean, balanced acidity that defines good Chiapas coffee. Picking is done by hand, selecting for ripeness across an uneven harvest.
The CraftWashed at Home, Dried on the Patio
This is a traditional washed coffee . Each producer depulps their own cherry using small motorized or hand-crank equipment, ferments the coffee in cement tanks to break down the fruit mucilage, then washes it clean and spreads it across patios to dry in the sun. That hands-on, fully washed approach is what gives the cup its clarity and its tea-like finish, letting the underlying sweetness read clearly rather than getting buried under fruit.
We roast this lot to City+, a level that keeps the apple and panela sweetness intact while drawing out a layer of cocoa depth underneath. It is a roast tuned for balance, neither so light that the body thins out nor so developed that the brighter notes flatten.
The CupClean, Balanced, and Easy to Live With
The first sip leads with baked apple sweetness, layered with cocoa powder and the raw-sugar warmth of panela. The body stays light and the finish runs clean and tea-like, which makes this a versatile coffee that works as a gentle morning pour-over and holds up just as well pulled as a delicate espresso.
It is the kind of cup that rewards attention without demanding it, a balanced everyday coffee that showcases what altitude, volcanic soil, and careful washing can do together.
