Far down near the southern edge of Mexico, the Chiapas region is right on the border of Guatemala's Huehuetenango region, so the coffees share a similar fresh and delicate aroma.

These days, Mexico is the 7th largest coffee producer in the world. It’s also the #1 source of Certified Organic and Fair Trade coffee.  The coffee is mainly arabica which grows particularly well in the  coastal region of Soconusco, Chiapas, near the border of Guatemala.

The majority of Mexico’s coffee is grown along the Southern border, where mountain ranges and jungles give coffee plants the nutrients and altitude they need to produce stellar beans. Among these regions are the departments of Chiapas, Oaxaca, Pluma, and Veracruz—some of the most well-known origins in the specialty coffee community.

Most smaller farms are run by indigenous groups. Their agricultural philosophy for centuries actually lines up very well with organic farming, and sometimes there are basically no differences in the farming techniques. This is what made Mexico the Certified Organic powerhouse it is today—a large portion of the farms were already practicing organic farming.


Mexican Coffee At A Glance

  • Flavor: Delicate, sweet, spicy, earthy, rounded
  • Processing: Washed
  • Main Growing Regions: Chiapas, Oaxaca, Pluma, Veracruz
  • Harvest: November to March


Mexico doesn’t get much spotlight on single origin cafe menus, but that’s not because it’s not high-quality—it’s because we’re just now realizing how incredible these beans can be as an industry (as Europeans were snatching up all the best beans before now).

Here’s your chance to try one of Mexico’s best offerings: our own Mexico Chiapas Single Origin bean. Experience the smooth buttery notes and clean balanced finish that make the Chiapas one of our regular favorites.