Chiapas coffee is grown in the southern state of Chiapas and distinguished for its light, delicate flavor and rich, brisk acidity with a light to medium body.

The hot, tropical climate has great growing conditions and produces a fairly consistent content.

Volcanos nearby have provided fertile soil that improves nutrient delivery to the coffees, helping develop their flavours.

A fine Chiapas coffee is said to rival the complexity and power of the finer Guatemalan coffees.

Region: Chiapas

Altitude: 900 – 1,100 M.A.S.L.

Arabica variety: Bourbon, Caturra, Typica and Catuaí

Harvest period: December-March

Process: Washed

Roasting: Tonaca Di Fratte (Monk Robe)

Characteristics: Milk chocolate, aromatic, citrus flavor. Medium body, sweet when cooled