Roasted fresh locally in small batches
Medium RoastCertified organic farm
Chiapas Highland
Grown on mountain farms and freshly roasted locally, so every bag reaches you at its freshest.
Why this coffee
Three simple reasons it tastes better
Farms, high up
Farms in the mountains of Chiapas, near the Guatemala border. One region, one crop — not a blend of who-knows-where.
Roasted to a real medium
Most farm coffee is roasted light and comes out a little sour and green. We taste every batch and take it further, to a fuller, rounder medium. That choice is why it tastes better.
Roasted locally, always fresh
Roasted fresh locally, in small batches, by a trusted air-roasting partner — not the months a supermarket bag has been sitting.
Taste
What it tastes like
Smooth and easy to drink, with none of that sharp, sour edge. Good black, good with milk.
- Chocolate
- Toasted nuts
Freshness
Roasted locally. Freshness guaranteed.
Coffee tastes best in the weeks after it’s roasted, and it fades from there. Ours is roasted fresh locally in small batches, so what reaches you is at its best — not something that has sat on a supermarket shelf for months.
Keep the bag sealed, somewhere cool and dark — not the fridge.
Bought it ground? You’re not missing out. Coffee roasted fresh, ground and kept sealed still beats anything that has been sitting on a shelf — just enjoy it while it’s fresh.
Brewing
How to make a good cup at home
Grind fresh
Grind just before you brew, medium — about like coarse sand.
Get the amount right
About 2 heaping spoonfuls (30 g) for every big cup (500 ml).
Water & time
Water just off the boil. Give it about 4 minutes, then serve.
Behind the coffee
Sourced by someone you can actually reach
I buy the green coffee myself and work with a trusted air-roasting partner in Cuauhtémoc who roasts it fresh in small batches. Questions about your bag or how to brew it? Message me — I actually answer.
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