Coffee

Originating from the elevated regions of Chiapas, a state renowned for its diverse ecosystems and rich coffee-growing tradition. Cultivated by Francisco Lopez and processed through the Beneficio Comunitario Sibactel De Cafeologia, this selection highlights the unique potential of the Catimor variety when grown at altitudes of 1,600 MASL. The high elevation, coupled with the region's fertile soil and consistent climate, encourages the slow development of the coffee cherries.

The traditional washed process in Tenejapa is a community based practice passed down through generations. Ripe cherries are carefully handpicked by families and depulped using shared manual machines. Fermentation takes place in cement tanks or plastic tubs for around 24 hours, with timing determined by experience. The beans are then washed in spring or river water, scrubbed by hand until the mucilage is fully removed and the water runs clear, a task often carried out collectively within families. Finally, the coffee is dried under the sun on cement patios for about 15 days until they reach the ideal moisture level.

This meticulously processed coffee delivers a clean and vibrant cup profile, showcasing the inherent sweetness and balanced acidity expected from a high-altitude Catimor.