Toffee, citrus molasses, cocoa, graham, baked apple
$3.65 / lb
Nuevo Paraiso, La Concordia, Chiapas
Various smallholder members of Comon Yaj Noptic Cooperative
Typica, Bourbon, Caturra
About the Producer
In south-western Mexico near the border with Guatemala, in the highlands of the Sierra Madre de Chiapas, lies a natural wonder of the Western Hemisphere: El Triunfo Biosphere Reserve. The reserve contains Mesoamerica’s largest continuous cloud forest and is a refuge for thousands of plant and animal species. This is not only one of the world’s most diverse forest reserves, but one of the purest pre-Columbian forests in North America. It is not easy to preserve land in a time and place that has an unquenchable appetite for natural resources. This challenge, coupled with the reality of encroaching invasive species, the protectors of this land must maintain constant vigilance.
Due to the rural nature of this region, and the commitment to the primitive fauna and flora, the local people use coffee as both a cash crop and buffer zone crop. Coffee is non-invasive. They can grow coffee around the perimeters of the forest, make some money, while protecting the forest from all kinds of outside impact. It is a beautiful, albeit delicate, symbiotic relationship.
Within this buffer zone is the Comon Yaj Noptic cooperative. (Comon Yaj Noptic means “all of us think.”) The producers here have the advantage of many ideal conditions, including good altitude, obviously a very lush environment, and high-quality coffee varieties like Typica, Bourbon, and Caturra. The grower members are passionate about quality and even though this region is not always thought of for exceptional lots. This coffee is not your typical Mexican coffee but boast rich sweetness and a balancing bright zest that is reminiscent of the best coffees found in the neighboring Guatemalan region of Huehuetenango.
The balanced nature of the coffee makes it incredibly flexible for use as a single origin offering, a dynamic addition to any blend, or an excellent component for a balanced espresso blend.
was last modified: January 21st, 2019 by Chantelle Ward