Mexico Chiapas (250g)

Mexico Chiapas (250g)


Rich-toned, nutty. Green apple, almond nougat, vanilla, brown sugar, tamarid, milk chocolate, a hint of gardenia in aroma and cup. Sweet in structure with gentle, round acidity with full and velvety-smooth mouthfeel. The gently drying finish is chocolaty, toffee, baked appleand citrus molasses.

1800 m

Typica, Caturra, Catuai



FARM: Chiapas


This coffee comes from a group of women farmers within the Triunfo Verde Co-op., one of the founding cooperatives of the El Triunfo Reserve Project. The member farmers are not only committed to continually improving cup quality through technical education, facility upgrades and an ever-increasing attention to lot selection based on cup quality. Their commitment to sustainable agro-forestry is proved by their maintenance of bio-corridors through their farms and the multi-species shade canopy over their coffee trees to create a true buffer zone for the bordering El Triunfo Biosphere Reserve-- home of Mesoamerica’s largest contiguous Cloud Forest.
The 51 women coffee farmers of the Triunfo Verde Co-op who created this coffee blend have come together to address some of the issues that affect women farmers in Mexico. With their work and coordination, they strive to address gender-based domestic violence, legal obstacles to obtaining land ownership, limited opportunities to diversify the family income, fewer educational opportunities, and economic dependence on men. As part of these efforts, the group has launched a financial program for women called FinMujer (Financing of the Coffee Woman). With this initiative, these women coffee producers aim to distribute funds for farm renovation, home improvements, the establishment of savings funds, and more.


This coffee is produced by the Campesinos Ecológicos de la Sierra Madre de Chiapas (CESMACH), a fair- trade and organic certified coop located within the El Triunfo Biosphere Reserve. Located in the highlands of the Sierra Madre de Chiapas, it is one of the world’s most diverse forest reserves with thousands of plant and animal species, and contains Mesoamerica’s largest continuous cloud forest.
El Triunfo is a rare and valuable sanctuary requiring continued protection, which is assured by CESMACH through various sustainable practices. All of the coffee is shade grown and biological corridors are created in order to facilitate bird and animal migration. CESMACH works closely with Heifer International to provide livestock to their coop members and also contributes to the early detection and treatment of cervical cancer among women in the region by collaborating with Grounds for Health. CESMACH also takes advantage of ongoing opportunities to work with various federally funded projects that improve basic living conditions for inhabitants all over the region.

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We got to know Chiapas via Nordic Approach. Nordic Approach is a sourcing company focusing solely on high quality green coffees. We do the groundwork to identify, improve, select, and import the best coffees from the most interesting origins. Every coffee they buy or forward to a client is selected based on the cup profile. They believe transparency through the chain and premiums going back to the producers is the only way to achieve a sustainable quality coffee production. Our cooperation with Nordic started on 2016 and all of our coffees are based on their quality of transparency.

About El Triunfo

PRODUCER:Triunfo Verde Co-op

TERROIR:Sierra Madre, Chiapas



ARRIVED IN:60 kg Bags

VARIETIES:Typica, catuai, Caturra

AROMA:Tamarid, Almond, Vanilla

FLAVOR:Milk chocolate, brown sugar, Cashew

BODY:Smooth, syrupy, round

FINISH:Toffee, Citrus molasses, baked apple

History of Coffee in Mexico

With seeds from the Caribbean, cultivation began in Veracruz, where custom house records indicate a few hundred bags of coffee were exported as early as 1802. But these exports were apparently anomalous because after 1805 coffee would not be exported again for twenty years, after the war of independence. Production did increase over this period, presumably for domestic trade and consumption. In 1817, a planter named Don Juan Antonio Gomez started “intensive cultivation” further south, where coffee thrived at high altitudes. By 1826 there were half a million trees in Cordoba and Mexican coffee was being exported. In 1828, seeds—or possibly plants—from Arabia (Yemen) were planted in Uruapan, near the Pacific coast west of Mexico City, by Jose Mariano Michelena. Trees were brought from Guatemala to be planted in the southern state of Chiapas in 1847, and Oaxaca would become the third largest producer of Mexican coffee by 1889.

Mexican coffee grows in 15 states throughout the southern half of the country but over 90% comes from four states: Veracruz, Oaxaca, Chiapas, and Puebla. Specialty coffee comes from the highlands of Veracruz on the gulf coast, the mountains of Oaxaca and Chiapas at the southern tip of Mexico. In Veracruz coffee grows from 1,100-1,660 m.a.s.l. In Chiapas coffee grows from 1,300-1,700 m.a.s.l. In Oaxaca coffee grows from 900-1,650 m.a.s.l. Coffee is grown by more than half a million farmers, 95% of these being smallholders cultivating less than three hectares and 85% of Mexico’s coffee farmers are indigenous Mexicans. Most Mexican coffee is grown under shade and Mexico is one of the world’s largest producers of certified organic coffee and Fair-Trade coffee. Most Mexican coffee is Bourbon, Catura, Maragogype, or Mundo Novo, though other varieties can be found. Mexico grows almost no Robusta.