San Gregorio is a quiet mountain community where coffee is not just a crop, it’s a way of life. Forty families tend small plots in the highlands of Chiapas, preserving a tradition passed down through generations. This micro lot's juicy vibrant character slowed us down to sip and reflect.
Ángel Albino Corzo, Chiapas
Reaching San Gregorio requires flying into Tuxtla Gutiérrez, driving hours into the district, then continuing along dirt roads into the mountains. During rainy season, the roads become nearly impassable, and the community relies on radios to communicate. Despite the isolation, the producers have built a steady rhythm of life centered around coffee, cultivating on steep terrain surrounded by lush greenery and slow-moving mountain air.
Process Washed 24hr Fermentation
Cherries are handpicked, depulped, and fermented in tanks for 24 hours. After careful washing, the coffee is dried for 6–8 days on raised screens and patios. The result is a clean and structured cup, with a vibrant character that reflects both the land and the people who cultivate it.
Variety
Classic and resilient varieties that deliver a profile of round sweetness, gentle citrus, and floral lift.
Altitude
1,400 – 1,600m
At this elevation, cooler nights slow cherry maturation, allowing sugars and organic acids to develop gradually. The result is greater density, balanced acidity, and refined sweetness in the cup, hallmarks of high-elevation Chiapas coffees.
Tostado
For this Talea de Castro lot, we take a light development approach. Roasted just past first crack with minimal caramelization to preserve high acidity, transparency, and origin-driven aromatics.
The result is a bright, clean cup, lean body, lifted citric structure, and a long, precise finish that lets the coffee speak clearly.
We recommend 4-6 weeks rest time prior to brewing.
