Farmer: Smallholder Producers
Origin: Mexico
Region: Siltepec, Chiapas
Farm: Various
Altitude: 1500m- 1900m
Processing: Washed
Varietal: Bourbon, Catuai, Caturra, Typica
This coffee comes from: High in the Sierra Madre de Chiapas near the Guatemalan border, small farmers in Siltepec grow coffee on steep, green hillsides. They work small plots—usually no bigger than 2 to 3 hectares—at elevations between 1,200 and 1,700 meters. For these families, coffee is both a way to make a living and a tradition passed down through generations. Each farm is run by hand, with cherries picked, processed, and dried at home. The work is hard, but the farmers take great pride in their coffee. It’s made with care, by hand, and from the heart.
Here are stories from a few farmers that contribute to this lot:
Delmar Pérez Pérez is the producer behind La Caturra, a two-hectare coffee farm located in Toquian Grande, Siltepec, Chiapas, Mexico, in the Sierra Madre de Chiapas. Sitting at 1,782 meters above sea level, the farm benefits from cool temperatures and persistent mountain humidity, conditions that slow cherry maturation and contribute to dense, sweet coffees with vibrant acidity.
Accessing the farm requires a 25-minute walk through steep terrain, highlighting the dedication involved in each harvest. For Delmar, coffee production is both a livelihood and a long-term investment in his family, land, and the future of specialty coffee in the region.
Quality is prioritized at every stage of production. Cherries are selectively handpicked at peak ripeness, and post-harvest drying is carefully controlled to protect the coffee from the region’s fluctuating humidity and temperatures. Slow drying and stabilization help maintain clarity and overall cup quality.
Sustainability also plays a key role at La Caturra. The farm is grown under diversified shade, which helps prevent soil erosion, supports biodiversity, and promotes long-term farm health and productivity.
Working alongside ofi Mexico, Delmar continues to strengthen access to specialty coffee markets while preserving the unique character and identity of coffees from Siltepec. His work reflects the balance between patience, careful craftsmanship, and the demanding mountain environment that shapes the coffee in every cup.
Rolfi Roblero Sánchez is the producer behind El Guinte, a two-hectare coffee farm located in Siltepec, Chiapas, Mexico, at 1,744 meters above sea level in the Sierra Madre de Chiapas. The farm’s cool temperatures and persistent cloud cover create ideal conditions for slow cherry maturation, contributing to coffees with structured acidity, sweetness, and aromatic complexity.
Rolfi focuses on consistency and quality throughout production. Coffee cherries are selectively handpicked at peak ripeness, and the farm uses a traditional washed process carefully managed to preserve clarity and balance in the cup. Clean mountain water sourced from the Sierra Madre is used during fermentation and washing.
Drying is carried out slowly on patios and raised beds, where natural sunlight and airflow help stabilize the coffee evenly despite the region’s humid and changing climate. Careful drying management is essential to maintaining cup quality.
Sustainability and environmental stewardship are also central to El Guinte. Shade-grown cultivation and biodiversity preservation help protect soil health and strengthen the resilience of the farm’s ecosystem.
Through collaboration with ofi Mexico, Rolfi continues to bring the distinctive coffees of Siltepec to specialty markets while preserving the region’s authenticity and identity. His work reflects the discipline, care, and demanding mountain conditions that shape the character of every harvest.
Alejandro González Roblero is the producer behind El Chalum, a three-hectare coffee farm in Siltepec, Chiapas, Mexico, located at 1,310 meters above sea level. The farm’s warmer and more stable climate contributes to coffees with full body, balanced sweetness, and chocolate-forward flavor profiles.
A defining feature of El Chalum is its cultivation under Chalum shade trees (Inga species), a traditional agroforestry practice that naturally enriches the soil, retains moisture, and supports slower, more even coffee cherry maturation. Shade management is both an environmental and production strategy that helps maintain soil health, plant resilience, and long-term farm sustainability.
Quality is emphasized through careful harvest supervision and selective cherry picking to create more uniform lots and cleaner cup profiles. Traditional washed processing methods are used to highlight the clarity and sweetness characteristic of coffees from Siltepec.
Coffee production at El Chalum also supports ongoing reinvestment into the farm, including improvements in plant nutrition, pest management, and productivity. Through collaboration with ofi Mexico, Alejandro continues connecting the distinctive coffees of Siltepec with specialty coffee markets while preserving the region’s strong agricultural identity.
His work reflects a commitment to sustainable farming, careful production practices, and respect for the natural systems that shape the character of the coffee.
