Chiapas

Chiapas

Chiapas is Mexico's premier coffee-growing region, often referred to as the "heavyweight champion" of the national industry. Bordering the famous Huehuetenango region of Guatemala, it shares a similar mountainous terrain and high-altitude climate that produces some of the world's most sought-after organic and specialty coffees.

1. Geography and Terroir

Location: The southernmost state of Mexico, spanning the Sierra Madre de Chiapas mountain range.

Volcanic Influence: The region benefits from rich volcanic soil, particularly around the Tacaná Volcano on the border with Guatemala.

Altitude: Cultivation typically occurs between 1,300 and 1,750 meters above sea level (MASL), with "Altura" (High Altitude) designations being common for premium lots.

Climate: Characterized by high rainfall and humidity, which keeps the volcanic soils moist and promotes lush, jungle-like growing conditions.

Shade-Grown Ecosystem: Approximately 100% of production in some northern indigenous zones uses traditional agroecological shade structures, utilizing over 60 different native tree species. 

2. Production and Scale

Output: Chiapas is the largest producer in Mexico, accounting for 37% to 41% of the national annual crop.

Acreage: It maintains the largest planted area in the country, with over 253,000 hectares dedicated to coffee.

Producer Profile: Production is driven by a massive network of over 180,000 producers, predominantly smallholders and indigenous communities.

Social Impact: Coffee production supports more than one million people in the state, forming a vital part of the regional socioeconomic fabric. 

3. Varietal Profile

Arabica Heritage: The region is known for high-quality Arabica varieties, primarily Bourbon, Typica, and Caturra.

Modern Hybrids: Due to historical coffee leaf rust (La Roya) outbreaks, many farmers have transitioned to modern, more resilient hybrids like Catuai and Mundo Novo.

Specialty Sub-Varieties: Unique lots such as Chiapas Turquesa are produced by small-scale farmers adhering to meticulous traditional cultivation methods.

4. Flavor and Processing

Classic Profile: Chiapas coffee is renowned for being smooth, well-balanced, and highly aromatic. Typical tasting notes include:

Core: Deep milk chocolate, caramel, and toasted nuts.

Accents: Bright citrus acidity (lemon/tangerine) with floral or spicy undertones.

Processing Trends:

Washed: The standard method for Chiapas specialty coffee, often involving meticulous hand-picking and sun-drying on patios to ensure clarity and brightness.

Organic Leadership: Chiapas is a world leader in certified organic coffee production, with many cooperatives specializing in chemical-free cultivation.

Medium Body: Generally provides a creamy mouthfeel that is versatile for both drip and espresso brewing. .