When you think of organic coffee, you might picture a roaster in Lakewood, Colorado, carefully sorting beans under fluorescent lights. But the real pioneer of organic coffee isn’t me—it’s the farmers in Chiapas, Mexico. They’ve been growing organic coffee for decades, long before “organic” became a buzzword on coffee shop menus.
Chiapas is Mexico’s southernmost state, and much of its Arabica grows along the Sierra Madre at roughly 1,200 to 1,800 meters. Cooler high-elevation conditions slow cherry ripening. Typical cups show bright acidity, mild honey-like sweetness, and a clean finish.
The farmers in Chiapas are part of cooperatives, working together to process and sell their coffee. This cooperative model has been a game-changer for organic farming. It allows small-scale farmers to share resources, knowledge, and the costs of organic certification. Without the cooperatives, many of these farmers couldn’t afford the certification process or the equipment needed to maintain organic standards.
“The farmers in Chiapas aren’t just growing coffee — they’re growing a movement.”
One of the cooperatives we work with is the Cooperativa de Café Orgánico de Chiapas (COCOC). They’ve been organic since the 1990s, and their commitment to sustainability shows in every cup. The beans we roast from COCOC have a flavor profile that’s both complex and approachable. You will find a hint of citrus, a touch of caramel, and a clean, crisp finish.
Roasting coffee from Chiapas is a challenge. The beans are dense and have a high moisture content, so they need to be roasted slowly and carefully. I like to use a light roast profile for these beans to bring out their natural acidity and sweetness. A darker roast would mask those delicate flavors.
The farmers in Chiapas are also working to improve their harvest techniques. They experiment with selective picking, choosing only the ripest cherries. This ensures that every bean we roast is at its peak flavor. It is a labor-intensive process, but it is worth it.