Mexico Single Origin

Chiapas Turquesa: A Tribute to Heritage and Quality

Our Chiapas Turquesa takes its name from the vibrant turquoise gemstone, cherished by the Aztecs, Toltecs, and other early Mexican civilizations. Much like its namesake, this coffee is a hidden treasure, cultivated with care and dedication by smallholder producers in northern Chiapas.

Sourced from farmers who deliver to the San Cristóbal de las Casas and Yajalón buying stations—east and northeast of Tuxtla Gutiérrez—this coffee grows at elevations between 900 and 1,100 meters. Known for its large bean size, this selection offers a well-balanced, smooth-bodied cup, making it an ideal morning brew.

A History of Resilience

For decades, Chiapas has been at the heart of political and ethnic conflicts. The Zapatista movement, advocating for Indigenous rights and land access, prevented large coffee estates from forming. As a result, coffee cultivation has remained in the hands of small-scale farmers—many of whom are Indigenous descendants. These producers, who take great pride in their craft, tend to their crops by hand, ensuring each harvest meets the highest standards. On average, each farmer produces between 10 and 15 bags per season.

Commitment to Fair Pricing & Community Support

To ensure farmers receive a fair and sustainable price, InterAmerican collaborates with exporters who actively support these communities through social projects. These exporters also manage their own transportation infrastructure, ensuring that producers' coffees reach the market efficiently.

Harvest & Processing

• Harvest Season: December–March
• All coffee is delivered in parchment form, undergoes a rigorous quality control process, and is then transported to a state-of-the-art dry mill in Veracruz.
• After a second quality inspection, the coffee is cleaned, milled, and sorted for export.
• This coffee upholds a strict quality-control standard, allowing no more than 15 imperfections per 300 grams.

From farm to cup, Chiapas Turquesa represents the resilience of its farmers, the richness of its origins, and the dedication to producing a coffee that’s as exceptional as the gemstone it’s named after.

Roast Level: dark
Processing Method: washed
Variety: bourbon, caturra, typica and catuaí
Region: Chiapas
Altitude: 900 - 1,100 masl
Cupping Profile: dark chocolate, nutty, no acidity and medium body