Chiapas as whole is well suited to produce an almost Guatemala-like coffee, that is to say medium in body, medium in acidity (although not as much as the Guatemalan Huehuetenango), and with light hints of an oak-like woodiness and some spice. It is a very versatile coffee that can be blended, roasted dark or light, and roasts up nice and BIG! The lot is shade grown and High Grown (HG) in the southern mountains of Chiapas outside of Soconusco. The growers produce a variety of Bourbon, Caturra and Catuaí varietals and transport their parchment to the wet mill in Tapachula. Chiapas coffee is a fantastic all-purpose addition to any menu—over the years it has been one of specialty coffee’s best kept secrets!
Chiapas is the southernmost region in Mexico, sharing a border with Guatemala to the west, and Oaxaca to the east. Mexico as a whole is the world’s 8th largest producer of coffee, with the majority of production occurring in Chiapas and Oaxaca. The mountainous highlands of Chiapas provide an ideal climate in terms of temperature and humidity for arabica cultivation; it’s also home to some breathtaking vistas and numerous ancient Mayan archeological sites. The United States is the main buyer of Mexican coffee, consuming nearly 80% of the green produced here. Mexico has been producing coffee ever since it was first introduced to the Veracruz region from Cuba in 1790.
|Producer:||Exporter de Café California|
|Variety:||Bourbon, Caturra, Catuai|
|Altitude:||2,700 – 4,800 ft|
|Harvest:||November — January|