MÉXICO Chiapas

Mexico's specialty coffee is occupying a prominent place on the global scene for its body and balance, exhibiting a harmonious sweetness and acidity that captivates the senses. The topography, altitude, climate and Mexican soils favor the production of Arabica varieties such as Typica, Bourbon and Caturra, in the reference regions of Mexican coffee growing: Chiapas, Veracruz, Puebla, Nayarit and Oaxaca.

In the particular case of Chiapas , it is recognized for its balance between notes of cocoa, nuts and fruity touches, all complemented by a bright acidity and a smooth texture.

In the town of Tapachula (Chiapas), at 1,900 meters above sea level, are the plots of Rogelio Gabino Pérez Velázquez , one of the youngest and most committed producers in the Pavencul area. Located on the slopes of the Tacaná volcano, they contribute to a distinctive and quality flavor in the cup, preserving the identity of their indigenous ancestors. In 2 or 3 stage harvests, each batch is pulped and fermented manually after washing it and obtaining the grain on parchment that will be spread in the sun on patios to dry. Its indigenous roots from the Mam community have influenced the conservation of the ancestral identity and quality of Mexican coffee, being a source of reference and motivation for new coffee growers.