Mexico Seleccion Tenejapa Washed

Tasting Notes: Hazelnut, brown sugar, vanilla, lemon

Origin Story:

This coffee is sourced from smallholder farmers in the highlands of Tenejapa, Chiapas, where steep mountain farms are surrounded by native forest and shaded by tall trees. The producers—many of them Tsetsal Mayan families—work in harmony with nature, growing coffee alongside corn, beans, and fruit in traditional agroecological systems passed down through generations.

Farms are typically less than two hectares, carved into the mountainside, and maintained with deep respect for the land. Fertility is nurtured with compost made from fallen leaves, pests are managed with natural remedies like chilli and lime, and every stage of cultivation is guided by ancestral knowledge.

Cultural Heritage:

Tenejapa is renowned for its vibrant indigenous culture, with the Tzotzil Maya people known for their colourful, handwoven textiles and traditional huipiles. The community celebrates a rich calendar of festivals and ceremonies, blending centuries-old customs with local traditions.

Processing Method:

Farmers harvest ripe cherries by hand, depulp them, and ferment for 12–17 hours before washing them clean in fresh mountain water. The coffee is then sun-dried on patios for 12–14 days, resulting in a beautifully clean cup that reflects the care and dedication at every step.

Varieties: Marsellesa, Costa Rica, Typica, Caturra

Altitude: High-altitude mountain farms

Process: Washed