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Sierra Madre Chiapas
Vanilla, graham cracker, dark chocolate and cranberry
$17.40 - $45.60
Expression
Tasting Notes
Vanilla, graham cracker, dark chocolate and cranberry
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Origin
Country
Mexico
Region
Chiapas
Producer
FESICH
Farm
Smallholder farms, Ángel Albino Corzo
Craft
Variety
Bourbon, Caturra, Sarchimor, Catimor, Costa Rica, Maragogype
Process
Washed and sun-dried
Fermentation
Farm-level wet milling followed by patio sun drying
Elevation
1,100 to 1,800 meters
Certifications
Fair Trade Organic
Roast Level
Lighter Darker
Expression
Origin
Craft
Tasting Notes
Vanilla, graham cracker, dark chocolate and cranberry
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Country
Mexico
Region
Chiapas
Producer
FESICH
Farm
Smallholder farms, Ángel Albino Corzo
Variety
Bourbon, Caturra, Sarchimor, Catimor, Costa Rica, Maragogype
Process
Washed and sun-dried
Fermentation
Farm-level wet milling followed by patio sun drying
Elevation
1,100 to 1,800 meters
Certifications
Fair Trade Organic
Roast Level
Lighter Darker
A steady cup with a cranberry lift
The profile lands on vanilla and dark chocolate, with cranberry coming through as the cup cools. The body is smooth and round. We roast it at a 25% development-time ratio - a medium profile that develops that layered chocolatey sweetness and keeps the red-fruit character clear.
It earns its place as a daily coffee because it's forgiving and delicious across brew methods. A V60 gives the vanilla cranberry notes more room; French press and espresso bring the round body and sultry dark chocolate forward.
From the Sierra Madre de Chiapas
The farms behind this lot sit around Ángel Albino Corzo, on the eastern edge of the El Triunfo Biosphere Reserve, where producers work between 1,100 and 1,800 meters above sea level. The coffee comes through FESICH, an indigenous smallholder cooperative federation.
The lot includes six varieties: Bourbon, Caturra, Sarchimor, Catimor, Costa Rica, and Maragogype. This mix puts older arabica lineages alongside varieties selected for disease resistance, a practical choice for small farms in Chiapas. The lot carries Fair Trade and organic certification.
Washed and patio dried at the farm
The cup is clean and round, with dark chocolate at the center and cranberry at the edge. Each producer handles wet milling on their own farm. Ripe cherry is depulped and washed, then the parchment coffee dries in the sun on family patios before delivery to the cooperative.
This decentralized setup is common in Chiapas, where small plots are spread across steep mountain terrain.
Brewing Guides
Brew Sierra Madre Chiapas like we do - here’s how.
Highlights clarity and acidity; best with precise grind, flow control, and flat or conical brewers.
| Brew Ratio | 1:16 (e.g., 20g coffee to 320g water) |
| Grind | Medium (like table salt) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 2:45 - 3:30 min |
| Yield | 300-320g |
Use a V60 or Kalita Wave with a steady pour. V60 gives the cranberry more room, while the Kalita pulls the cup toward vanilla and dark chocolate.
Full immersion with coarse grind; great for body, sweetness, and lower-acidity profiles.
| Brew Ratio | 1:15 (e.g., 30g coffee to 450g water) |
| Grind | Coarse (like sea salt) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 4:00 - 5:00 min |
| Yield | 400-450g |
Stir gently at the start and decant right after pressing. French press emphasizes the round body, dark chocolate, and vanilla.
Pressure extraction with fine grind; isolates intensity, structure, and balance.
| Brew Ratio | 1:2.25 (e.g., 18g coffee to 40g espresso) |
| Grind | Fine (like powdered sugar) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 26 - 31 sec |
| Yield | 38-42g |
Pull a slightly longer ratio to keep the cranberry clear. The medium roast brings dark chocolate and vanilla forward in milk.
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The profile leans toward vanilla, dark chocolate, and cranberry. It has a smooth, round body with low-to-medium acidity and a clean finish. The medium roast keeps the cup chocolate-forward while leaving the cranberry clear.
Smallholder farms around Ángel Albino Corzo in Chiapas, Mexico, produce this lot at 1,100 to 1,800 meters. The growing area sits along the Sierra Madre de Chiapas on the eastern edge of the El Triunfo Biosphere Reserve.
FESICH is short for Federación de Sociedades Cooperativas Indígenas y Ecológicas de Chiapas. It's an indigenous smallholder cooperative federation, and this coffee comes from participating farms around Ángel Albino Corzo.
It's washed and sun-dried. Each producer handles wet milling on the farm and dries the parchment coffee on a patio before delivery to the cooperative. That farm-level model is common among smallholders in Chiapas.
The lot carries both Fair Trade and organic certification. Fair Trade sets standards for producer organizations and includes a minimum price and a separate premium. Organic certification verifies the coffee against organic production and handling rules.
In USDA's 2023/24 data, Chiapas accounted for 37 percent of Mexico's coffee production. Washed coffees from the region often have a smooth, round structure with chocolate and gentle fruit. This lot follows that pattern with vanilla, dark chocolate, and cranberry.
