Producer: Multiple
Farm: Smallholders surrounding La Angostura
Region: Chiapas
Altitude: 1,500-1,800 masl
Varietal: Bourbon, Typica, Caturra, Mundo Novo
Process: Washed, Mountain Water Process
Roast: Light-Medium
Notes: Butter Toffee, Toasted Pecan, Navel Orange

Bordering Guatemala and the pacific state of Oaxaca, Chiapas has been cultivating the majority of Mexican coffee for decades, with a majority of smallholders coming from indigenous populations.

The coffees in this lot were grown by smallholders from areas surrounding La Angostura, a dam and adjoining reservoir on the Grijalva River near Venustiano Carranza. In recent years, farmers have improved their processing techniques and facilities and adopted new coffee varieties, leading to enhanced quality and better prices.

The producers receive personalized visits from PECA Educators and attend workshops to produce fertilizers using organic waste from the farm. This approach has helped producers become more conscious of their environmental impact.

The chemical-free Mountain Water Process involves soaking green coffee in fresh mountain water until it reaches a saturation level that allows the dissolvable solids, including caffeine, to be extracted. The water then passes through carbon filters, removing the caffeine before being returned to the tank. Using pressure, the coffee oils are reintroduced to the green coffee, leaving it around 98% caffeine-free.