The coffee from Mexico's Chiapas region is grown using entirely natural methods, with a focus on conserving and revitalizing the land's resources. Most farmers in Chiapas are smallholders, and coffee is their primary cash crop that drives the local economy.
 
The Chiapas Highlands provide ideal conditions for coffee cultivation, with abundant rainfall, nutrient-rich soil, and a lush forest canopy that naturally shades the coffee farms at elevations between 1,200-1,750 meters. The Soconusco coffee-growing region, which borders Guatemala's Huehuetenango department, is known for its complex characteristics and rich, balanced chocolate notes. Over one-third of Soconusco's arable land is dedicated to coffee production, reflecting the region's long history of substantial coffee yields.
 
Mexico is one of the world's leading producers of organic Arabica coffee. The history of organic coffee farming in Mexico dates back to the late 20th century, when small-scale farmers, motivated by environmental concerns and a desire to preserve soil fertility, began embracing sustainable agricultural practices.
 
However, organic farming also brought vulnerabilities. In 2013, a coffee leaf rust epidemic decimated coffee production across Central America, including Chiapas - one of the first Mexican regions affected due to its proximity to Guatemala. But in recent years, the industry has made a strong comeback in Chiapas. Today, the region is spearheading innovation and investment, helping to restore Mexico's coffee production to pre-epidemic levels while maintaining high quality organic yields.
 
With a delicate chocolate and hazelnut body with subtle fruit notes, Chiapas Organic coffee works well as a standalone cup, offering a taste as rich as its history.
 
Picture shown is of medium roast beans.