If you’re looking for a good, solid all rounder coffee, you can’t go wrong with a Mexican coffee. Rich, syrupy milk chocolate, sweet spice with hints of citrus flavours for balance. This washed lot from the SIPRO association in Chiapas, Mexico is your new favourite every day cup.
Grown in Chiapas, Mexico’s largest coffee-growing region, within the sub-region of ‘Amatenango de la Fronterais’, which borders the celebrated Guatemalan ‘Huehuetenango’ region, known for its impeccable coffee quality. Grown by a series of smallholder farmers on plantations with natural forest canopies, it’s picked, washed and then dried in the glorious Mexican sun, giving this coffee that signature nutty, brown sugar richness that you find in most Mexican arabicas.
We’ve roasted this on the slightly darker side which produces a clean tasting finish and medium body, which combines beautifully with milk to produce great lattes and cappuccinos. For the more daring coffee drinker, we recommend enjoying as a straight espresso to really appreciate that sweet moment of molasses and cinnamon that show through.
About the producer
SIPRO stands for Sierra Productora de Cafe. The association is brand new, and is the brainchild and combined effort of 9 mostly young coffee producers in Amatenango de la Frontera. The small association also represents 20 other producers, who are family members of the core 9 producers.
This coffee comes to us through our partners at Raw Material, in collaboration with Mexican exporter Red Beetle. Together, they’re helping reshape the supply chain in Chiapas—one where small farmers no longer need to rely on coyotes, the opportunistic middlemen who have historically dominated rural trade and offered little in terms of stability or long-term support.
What makes SIPRO even more compelling is its community model. While the group itself is made up of nine core producers, they also represent roughly 20 extended family members, all farming nearby plots. By pooling their resources, they gain collective bargaining power and access to better tools and training, while staying nimble enough to prioritize quality and meet the specific needs of each farm.
This is coffee with a story that matters: transparent sourcing, meaningful collaboration, and real economic opportunity at origin. We’re proud to share it—because great coffee tastes even better when it supports real people doing real good.
Coffee Info:
Tasting Notes: Milk Chocolate, Sweet Cinnamon, Maple Syrup, Lime Juice
Region / Farm: Amatenango de la Frontera, Chiapas
Altitude: 1500-1750m masl
Varietal: Caturra, Mundo Novo
Process: Washed
Roast Level: Medium-Dark
Best for: Espresso, French press, Aeropress
Brew Ratios:
Espresso: 17g in, 33g coffee out in 26 seconds.
Filter / v60: 16g coffee, 280ml water, 4 mins brew time.
French Press (cafetiere) 15g coffee, 300ml water, 3.30 mins brew time.
Aeropress (Inverted method): 15g coffee, 1 min 100ml bloom, 150ml, plunge slowly @ 3 mins for 30 seconds.
Note: If ordering ground for Aeropress, we recommend ordering filter grind.
