This month's Nerd Roast: Mexico Chiapas

Hi everyone,

This month, we're diving into a high-grown coffee from Chiapas, Mexico—a region known for its rich volcanic soil, biodiversity, and smallholder farms that prioritize sustainable cultivation. This is one of my favorite beans and we've taken this batch to a medium roast to preserve its naturally balanced profile, letting the acidity, sweetness, and body work in harmony.

The Origin

Chiapas is one of Mexico’s premier coffee-growing regions, with altitudes ranging from 1000 to 1250 meters above sea level (MASL) and a climate that supports complex flavor development. This lot comes from small-scale farmers who rely on traditional methods, producing a coffee that reflects the region’s unique terroir. The Catimor bean variety thrives in this environment, benefiting from high rainfall, cool temperatures, and mineral-rich soil.

Processing Details

These beans undergo a fully washed process, meaning the coffee cherries are de-pulped, fermented to remove mucilage, and thoroughly washed before drying. In this case, the drying is done on patios under the sun, a method that requires careful raking and monitoring to ensure consistency. This approach results in a clean, crisp cup with well-defined acidity.

Tasting Notes

Expect a well-structured cup with citrus brightness, sweet grape undertones, and a smooth chocolate finish. The acidity is present but not overpowering, rounding out into a balanced sweetness that makes this coffee both complex and approachable.

Roasting Notes

We’ve roasted this lot to medium (405°F) to highlight its inherent qualities. A lighter roast might have leaned more into the citrus, while a darker roast would have buried some of the nuance. At this profile, the sweetness and chocolatey notes get to shine while maintaining a crisp, refreshing acidity.

This is a solid representation of Chiapas coffee—structured, balanced, and easy to drink without being boring. If you’re a fan of bright, fruit-forward coffees that still deliver some depth, this one should be right up your alley.

Would love to hear your thoughts once you’ve brewed it!

Thanks, Tony