MEXICO

Organic Mexico HG Chiapas

April 27, 2026 0 comments

Sourced from smallholder coffee farming communities in the Chiapas highlands of southern Mexico, this organic Arabica grows at elevations of 1,200–1,800 MASL in fertile volcanic soils of the Sierra Madre de Chiapas. Cultivated under shade-grown agroforestry systems by cooperative farmers, it reflects generations of sustainable and organic production practices rooted in indigenous and rural traditions. Carefully hand-harvested and fully washed, the coffee delivers a smooth, balanced cup with notes of milk chocolate, caramel, and roasted nuts, complemented by mild citrus, soft acidity, and a clean, sweet finish.

AT A GLANCE

ORIGIN

Mexico

VARIETAL

Typica • Bourbon • Caturra • Catuai

REGION

Chiapas & Oaxaca

PROCESS

Anaerobic Fermentation • Washed (Wet Process) • Dried in the Sun

PRODUCER

Smallholder Farmers Across Southern Mexico

ALTITUDE

900 - 1,500 meters

CERTIFICATION

USDA Organic

HARVEST

November – March

THE STORY BEHIND THIS COFFEE

This USDA Organic and Fair Trade coffee comes from the highlands of Chiapas, Mexico, where smallholder farms are nestled among the Sierra Madre de Chiapas and Soconusco highlands. Rich volcanic soils, high elevations, and a humid cloud forest climate create ideal conditions for cultivating high-quality Arabica coffee beneath dense shade canopies.

Grown between 1,200 and 1,800 meters, this lot features Typica, Bourbon, Caturra, and Catuaí varieties. Fully washed and sun-dried on patios or raised beds, the coffee develops a smooth body and balanced acidity with tasting notes of milk chocolate, caramel, roasted nuts, and mild citrus.

It reflects the work of indigenous and rural farming communities in Chiapas, combining highland terroir, careful cultivation, and traditional washed processing to create a clean, naturally sweet cup.

Smallholder Farmers Across Southern Mexico

GROWING CONDITIONS

ELEVATION

Grown in the highlands of Chiapas, typically between 1,200 and 1,800 MASL, where cooler temperatures and slower cherry maturation support balanced sweetness and complexity.

CLIMATE

A cool, humid mountain climate with abundant rainfall, frequent cloud cover, and shaded growing conditions that support slow, even coffee cherry development.

SOIL

Rich volcanic soils provide excellent drainage and mineral nutrients, supporting healthy coffee plants and contributing to a clean, balanced cup.

SUSTAINABILITY

Smallholder farmers use shade-grown and organic cultivation practices, with responsible land stewardship that supports biodiversity and long-term farm health.

VARIETAL – TYPICA, BOURBON, CATURRA, CATUAI

This coffee is composed of Typica, Bourbon, Caturra, and Catuaí varieties — cultivars that have played an important role in coffee production throughout Mexico and Latin America. Well-suited to the high elevations and mountainous terrain of Chiapas, these varieties are valued for their cup quality, adaptability, and ability to develop well in the region’s rich volcanic soils. Typica contributes elegance and sweetness, Bourbon adds depth and complexity, while Caturra and Catuaí bring balance, structure, and brightness to the cup. Together, they create a profile that reflects the distinctive terroir of Chiapas and the careful cultivation of its farming communities.

The result is a coffee with a smooth body, balanced acidity, and rounded sweetness, featuring notes of milk chocolate, caramel, roasted nuts, and mild citrus .

VARIETAL IN FOCUS

Typica

ORIGIN

The original Arabica, spread from Ethiopia to Yemen and then worldwide.

CHARACTERISTICS

"Tall plant, low yield, highly susceptible to disease.

CUP PROFILE

Clean, sweet, and well-balanced with complex acidity and subtle fruit.

ROLE IN THIS LOT

Contributes elegant clarity and refined sweetness.

Bourbon

ORIGIN

A natural mutation of Typica that developed on Réunion Island.

CHARACTERISTICS

Medium yield, broader leaves, susceptible to disease but excellent quality.

CUP PROFILE

Sweet, complex, round body with chocolate and subtle fruit notes.

ROLE IN THIS LOT

Adds sweetness and complexity to the cup.

Caturra

ORIGIN

A natural dwarf mutation of Bourbon found in Minas Gerais, Brazil.

CHARACTERISTICS

Compact plant, high yield, adaptable to varying altitudes.

CUP PROFILE

Bright acidity, citrus and green apple notes, light to medium body.

ROLE IN THIS LOT

Contributes brightness and a crisp, clean acidity.

Catuai

ORIGIN

A cross between Caturra and Mundo Novo, developed in Brazil.

CHARACTERISTICS

High productivity, excellent disease resistance, and stable performance.

CUP PROFILE

Bright acidity, floral aromas, and a clean, sweet finish.

ROLE IN THIS LOT

Provides brightness, clarity, and a delicate sweetness.

PROCESSING OVERVIEW

1. HARVEST

Handpicked at peak ripeness 1,400 MASL the best quality cherries.

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2. SORTING

Cherries are sorted to remove underripe or damaged ones.

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3. DRYING

Naturally dried on raised beds under the sun with regular turning.

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4. MILLING

Dried cherries are hulled to remove the outer layers and reveal the green bean.

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5. EXPORT

Carefully packed and prepared for its journey to roasters worldwide.

DRYING PROCESS

The Mexico Coffee Drying Process (Washed Process)

1

SUN DRYING

After depulping, fermentation, and washing, the parchment coffee is spread in thin layers on patios or raised drying beds. It is naturally dried under the sun, allowing moisture to gradually decrease while preserving the coffee’s clean, sweet, and balanced character.

2

EVEN DRYING

The parchment coffee is carefully managed throughout the drying process to promote consistent airflow and even moisture loss. Regular turning helps prevent uneven drying and supports the clarity, sweetness, and smooth body of the finished coffee.

3

OPTIMAL MOISTURE

Drying continues until the coffee reaches the appropriate moisture level for stable storage and milling. Careful moisture control helps preserve bean quality and maintain the coffee’s clean flavor profile, balanced acidity, and natural sweetness.

This natural process highlights the inherent sweetness and body of the coffee, resulting in a cup with vibrant fruit notes, smooth mouthfeel, and lasting finish.

IN THE CUP

TASTING NOTES

Orange

Milk Chocolate

Caramel

BODY

Average

ACIDITY

Above Average

SWEETNESS

Above Average

WHY WE SELECTED THIS LOT

Why We Selected This Lot 1276

We selected this lot for its combination of highland terroir, organic cultivation, and exceptional cup balance. Grown by smallholder farming communities in the Chiapas highlands at 1,200–1,800 MASL, the coffee benefits from rich volcanic soils, cool elevations, and dense shade canopies.

Its clean washed processing brings out a smooth, naturally sweet profile with notes of milk chocolate, caramel, toasted nuts, and mild citrus. USDA Organic and Fair Trade certified, this lot reflects the quality, sustainability, and careful farming practices we look for when selecting coffee for Artizan.

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FAQs

Everything you need to know.

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