Chiapas farmers traditionally use the washed (wet) process, which has long been a hallmark of Mexican coffee. Ripe cherries are pulped, fermented, washed clean of mucilage, and dried on patios or raised beds. This careful process highlights the region’s clarity and balance, showcasing classic Chiapas flavor notes: milk chocolate, roasted almond, gentle nuttiness, dried-fruit sweetness, and a touch of citrus. 
 
The result is a clean, versatile coffee that shines across brew methods and represents the best of Chiapas’ agricultural excellence.

This coffee is graded Strictly High Grown (SHG), meaning it was cultivated at elevations of 1,200 mts and above. The SHG designation indicates slower cherry development in cooler mountain climates, producing denser beans with more nuanced flavor.

Coffee arrived in Mexico in the late 18th century, introduced by Spanish colonists. By the 19th century, it
had become a cornerstone of Chiapas’ economy, where the combination of fertile soils and high elevations proved ideal for cultivation. Today, Mexico ranks among the top coffee producers in the world, with Chiapas consistently leading national output. Despite challenges like climate change and a crippling
leaf rust outbreak that decimated farms in the 2010s, Chiapas farmers continue to drive innovation and preserve the region’s heritage, delivering coffees that embody both tradition and resilience.

The green beans are placed in the roaster and gradually heated. At this stage, the beans lose moisture and begin to change color from green to yellow.

As the temperature increases, chemical reactions called the Maillard reaction and caramelization start. These reactions create the characteristic coffee aromas and brown color.

When the beans reach around 195–205 °C, pressure builds inside, causing them to expand and crack. This is known as the first crack and marks the beginning of light roasting.

The roaster can continue heating to develop different flavor profiles:

• Light roast: brighter acidity and floral notes.
• Medium roast: balanced flavor, body, and aroma.
• Dark roast: stronger, bolder taste with lower acidity.

Once the desired roast level is reached, the beans are rapidly cooled to stop the roasting process.

After roasting, beans release carbon dioxide for several hours or days. Letting them rest improves the flavor and consistency of the brew.