Mexico Paraiso

Tasting Notes: Lemon, Red Apple, Molasses

Tenjolaya Ciwidey | Region: Chiapas, Mexico | Varietal: Caturra, Typica, Bourbon, Marsellesa | Producer: Several smallholder producers | Importer: Red Fox | Processing: Washed | Altitude: 1,350–1,800 MASL

Our average cupping score: 86.25

About the Producers

In the remote highlands of Nuevo Paraíso, Cafeco is more than a coffee project — it’s a movement. For the past four years, this dynamic team has worked alongside farmers to build infrastructure, resilience, and quality from the ground up. It began with a warehouse and a nursery, where Cafeco provides farmers with high-yield, rust-resistant coffee varieties to farmer partners free of charge. Now, they’re taking the next bold step: installing their own dry mill, funded by quality premiums, so farmers no longer face grueling journeys down rough mountain roads just to process their harvests.

What makes this coffee stand out

Chiapas is the heart of Mexico’s coffee industry, renowned for its exceptional coffee. Grown under the shade of lush canopy trees in rich volcanic soil, the beans develop a complex and nuanced flavor profile. What truly makes Chiapas coffee special, however, is the skill and dedication of its predominantly Indigenous farmers. Many of the indigenous communities who produce coffee today cultivate organically and through cooperatives, prioritizing sustainable practices that protect the region’s incredible biodiversity. This combination of ideal terroir and a commitment to environmental and social welfare results in a cup celebrated for its bright acidity and sweet notes.

Pour over recipe:

Ratio: 18g coffee, 274g water | Grind: Medium-coarse | Water: 200F

0:00 60 g bloom, gentle
0:45 200 g medium height, create agitation
(just before bed dries) 274 very gentle, very slow
Target brew time 3:15