Molasses | Honeycomb | Lemon Peel
Mexico
San Cristobal SHG
Roast Level
Light
Medium
Dark
Process
Washed
Roast Profile
Medium for all brewing methods
Origin
San Cristóbal
Traceability
Region - San Cristóbal
Coffee Variety
Caturra, Typica, Costa Rica 95, Marsellesa
Harvest Period
December - March
Altitude
1,100–1,350 m
MEXICO, SAN CRISTÓBAL
Tasting Notes: Molasses | Honeycomb | Lemon Peel
Process: Washed (12 - 17 hour fermentation, sun-dried on patios)
Region: San Cristóbal
Altitude: 1,100 - 1,350 m
Varietal: Caturra, Typica, Costa Rica 95, Marsellesa
Harvest Period: December - March
Roast Profile: Medium for all methods
THE PRODUCER
This coffee is grown in the highlands of Chiapas by indigenous Tzotzil communities. Small farms rooted in rich volcanic soil cultivate the coffee with care, and selective hand-picking ensures only the best cherries are processed. Farmers follow traditional methods that highlight clarity, structure, and the distinctive regional character of their coffees.
THE COFFEE
This regional selection is a washed coffee with 12 - 17 hour fermentation, followed by sun-drying on patios next to farmers’ homes. The result is a smooth, structured coffee with deep molasses sweetness, crisp lemon peel acidity, and lingering notes of honeycomb. Clean and versatile, it brews beautifully as both a filter coffee or a light, sweet espresso.
THE REGION - SAN CRISTÓBAL
San Cristóbal de las Casas is located in Chiapas, Mexico, where 44 percent of the population is indigenous, mostly Tzotzil. The region features a rich cultural heritage, including traditional clothing, handcrafts, and colonial architecture. Nearby natural landmarks, such as Sumidero Canyon, provide dramatic landscapes with vertical walls over 1,000 meters and a powerful river running through the center. The high-altitude environment, fertile volcanic soils, and varied climate create ideal conditions for cultivating high-quality Arabica coffee.
THE PROCESS
After harvesting, cherries undergo a 12 - 17 hour fermentation before being washed and sun-dried on small patios near farmers’ homes. This washed process emphasizes clarity and structure while preserving the natural sweetness and character of the coffee. Careful handling during fermentation and drying ensures a high-quality specialty cup.
IN THE CUP
A smooth and structured coffee with rich molasses sweetness, crisp lemon peel acidity, and a lingering honeycomb finish. The cup is clean, balanced, and expressive, reflecting the care, heritage, and dedication of the Tzotzil farmers of San Cristóbal.
