Origin Stories: Chiapas, Mexico

April 16, 2025

There is something almost mythical about the smooth taste of our Mexican origin coffees, and we’re betting it has something to do with where those coffee beans grow. In this article, we’re going to take a look at Chiapas, Mexico – that’s the spot where these beans are grown, harvested, and processed using sustainable cultivation methods refined over generations by descendants of the ancient Mayans. Let’s delve into the story of Chiapas coffee.

Chiapas: A Land with a Beating Heart

Lush mountains of Chiapas. (Photo by Gabriel Tovar on Unsplash)

Imagine a lush place deep in the heart of ancient Mayan territory – vibrant, green, and enchanting. A place where the soil itself, volcanic and fertile, is revered and protected. There are thousands of years of history here, and if you chance to see it, hushed with eyes open, you might begin to feel the rhythm of nature that pervades and guides life here to this day. Chiapas, called the heart of Maya culture, is the southernmost state in Mexico and holds many Mayan temples. Most are made of moss-covered stone which, despite having been long out of use, still reach nightly into the inky sky, connecting the land to the heavens for its relatively newer inhabitants, thousands of large iguanas, which can be spied darting in and out of the shadows.

The air is thick: you can slice your hand through it like a knife through butter. At times hot, humid, tropical, and with quite a lot of rainfall, this atmosphere is partly responsible for creating those mythological sounding cloud forests and dense rainforests. Along the center of Chiapas, the spine, is a range of various jagged sierras, carved from rushing rivers and time. Named for the ancient city state of Chiapan, Nahuatal for ‘where the Chia Sage grows’, it is thought to have been changed when the Spanish arrived. But if the sierras are the backbone, the fields of rich volcanic soil are the beating heart of Chiapas. And if the soil is the heart, coffee cultivation has become the lifeblood.

From Bean to Cup: Flavor so Good, It’s Mythical

Caturra, Catuai, Bourbon, Typica: Strung together, these words might sound like an incantation. However, they are something more magical still. They are kinds of coffee beans, or varieties of beans, that come from the high-altitude growing fields in Chiapas. In fact, coffee plants in Chiapas are typically grown between the altitudes of 1,200 and 1,800 meters (4,000 - 6,000 feet). This elevation, combined with the favorable humid climate and nutrient-rich soil conditions yield remarkably distinct and sought-after flavor profiles. Expect complex notes, often featuring hints of chocolate, nuts, and mild acidity, sometimes complemented by bright citrus or floral fragrances like jasmine.

Washed coffee beans drying in the sun. (Photo by Eduardo Robles on Flickr)

While the Spanish introduced coffee around 1785, significant cultivation by local communities began after the Mexican Revolution (post-1920). Today, Chiapas coffee production is dominated by smallholder farmers, many of whom are Indigenous peoples and descendants of the Mayans. These farmers often organize into cooperatives, pooling resources and knowledge. They not only plant and harvest the coffee cherries but also meticulously process the beans using traditional, labor-intensive methods passed down through generations. The washed process (using water to remove fruit pulp) and sun-drying on patios are common techniques requiring careful attention to ensure bean quality. Many Chiapas farms also hold organic and Fair Trade certifications, reflecting a commitment to sustainable practices and equitable trade. It's this combination of ideal growing conditions, dedicated farming, and careful processing that contributes to the exceptional quality found in Chiapas coffee beans. We like to think that in that chocolatey, nutty flavor profile a bit of magic can be detected on the tongue. A little lifeblood of Chiapas flowing freely.