Mexico Organic Granjero de Chiapas

The first sip greets you with baked apple sweetness layered with cocoa powder and panela sugar. The finish is light and tea-like, making it a versatile choice across pourover, drip, and even as a delicate espresso.

This lot comes from the Granjero de Chiapas group, smallholder farmers working near Ángel Albino Corzo in southern Chiapas, Mexico’s largest coffee-producing state. Grown at 1,200–1,600 meters on volcanic slopes and picked by hand, it’s a blend of Typica and Bourbon varieties, washed and patio-dried with care.

Coffee is vital to Mexico’s economy, ranking #9 among world producers and contributing around 2% of national agricultural exports. For the families behind Granjero de Chiapas, careful harvesting and traditional washing methods result in a cup that is clean, balanced, and memorable. While the lot carries organic certification, the real story is the way altitude, soil, and processing showcase Chiapas terroir.

Brew Guide: For pourover, use a 1:16 ratio at 200°F, aiming for a 3:00–3:15 drawdown to highlight apple and sugarcane sweetness. As espresso, a 1:2 ratio in 28–30 seconds emphasizes cocoa depth.