Organic Mexico Chiapas Ki-Saya

Region: Chiapas, Mexico Varietal: Caturra, Costa Rica, Typica, Marsellesa Altitude: 1200-1800m Processing: Fermented 12-17 hrs, and sun-dried on patios Roast: Medium Notes: Medium body, soft acidity, honey, clementine Ki-Saya from Chiapas is traceable to women-owned farms and is a 15-year project. Ki-Saya translates to tasty-nature. Coffee is the most important crop in Chiapas, and it is a significant source of income for small producers. About 44% are indigenous (Tzotzil and Tzeltal, mostly), and the processing next to farmers’ homes highlights their small lot farms. They take pride in their pristine parchment coffee and the effort of the importer (Covoya) has led this to be a flagship of sustainable agricultural practices and valuable supply chain transformation.