The Anchor

Sourced from indigenous coffee-producing communities in the Tenejapa region of Chiapas, this lot reflects the distinct identity of Mexican coffee. The region’s high elevations, volcanic soils, and rich cultural heritage shape both the land and its coffee.

Producers cultivate varieties including Caturra, Typica, Costa Rica, and Marsellesa, all processed using the washed method to preserve clarity and highlight regional character. Harvested at altitudes between 1,000 and 1,350 meters, the coffee undergoes overnight fermentation before being sun-dried on patios for 12 to 18 days.

We recommend doing a Pour-Over or a French Press to fully appreciate this coffee’s characteristics.