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, abundant rainfall, and shaded coffee forests allow Arabica cherries to mature slowly, concentrating sugars and producing a cup that is balanced, sweet, and nuanced.

Once overlooked, Chiapas has become one of Mexico’s most respected specialty regions — known for mild acidity, deep chocolate sweetness, and the dedication of its smallholder farmers. For drinkers seeking a smooth, approachable single-origin with comforting flavours, Chiapas offers remarkable consistency and quality.

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)

Ripe cherries are hand-picked by smallholder farmers and pulped using traditional methods. After fermentation, the coffee is washed with clean mountain water and dried under the sun. This careful preparation produces strictly high-grown (SHG) beans with clean flavours and consistent quality.

Dominant varietals — Typica, Bourbon, and Catuaí — thrive under shade and contribute naturally to the chocolate-and-nut character Chiapas is known for.

Sustainability & Craft

Most farms in Chiapas are family-run and smaller than two hectares. Producers often practice organic and shade-grown agriculture, supporting biodiversity and soil health. Our importer partners work with cooperatives that prioritise fair premiums, improved drying infrastructure, and better pulping and water management systems.

Spectra Coffee roasts these beans in small batches in the United States, enhancing their natural sweetness while preserving gentle acidity and balanced depth.

Cup Experience

Expect an aroma of roasted nuts and cocoa. On the palate, flavours of dark chocolate, graham cracker, and roasted almond unfold with a medium body and caramel undertones. Subtle hints of citrus or green apple add brightness, while the finish carries lingering nutty sweetness.

This Chiapas offering is smooth, consistent, and versatile — ideal for drip, pour-over, or everyday brewing.

Cup Profile

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

Brew Tips

• Cone Drip (V60/Chemex): 20 g medium-fine coffee • 320 g water (1:16) • 92–94 °C • ~3 minutes. Highlights chocolate and nut sweetness.
• Flat Basket Drip (Auto): Medium grind — balanced cup with caramel notes and gentle acidity.
• French Press: Coarse grind • 1:15 • 4 minutes. Creamy body with rich chocolate depth.
• Pump Espresso: Fine grind • 1:2 • ~28 seconds. Dense shot with bittersweet chocolate and roasted almond.
• Stovetop (Moka): Medium-fine grind — strong, nutty brew with a touch of sweetness.
• Whole Bean: Grind fresh before brewing to capture peak aroma and flavour.

FAQ

• What makes Chiapas coffee unique?
  High elevations, volcanic soil, and shade-grown cultivation create beans with balanced sweetness, mild acidity, and pronounced chocolate-and-nut flavours.
• Is this coffee organic?
  While not certified, many farms in Chiapas are organically managed and shade-grown. Our sourcing partners work with cooperatives focused on sustainable practices.
• How should I store this coffee?
  Keep beans in an airtight container away from light and moisture. Grind just before brewing and enjoy within a few weeks of roasting for best flavour.