Coffee has long been woven into the identity of Villa Corzo, where women producers play an essential role in cultivating, harvesting and caring for family coffee farms. Working on small organic plots, they combine practical knowledge gained through years of experience with a shared commitment to producing coffees of exceptional quality. Beyond the harvest, they contribute to every aspect of farm management, balancing coffee production with family and community life while preserving traditions that have been passed from one generation to the next.-
This lot was sourced as part of our Cafe Delas programme. Café Delas was created to help women farmers access the resources, knowledge and voice they need to grow their operations to the fullest potential. Every Café Delas coffee is sourced 100% from women farmers and for every sale, a portion of the profit is reinvested in programs that promote gender equality and empower women in the field.
Origin
Mexico
Subregion
Villa Corzo, La Concordia
Harvest Season
2025/26
Producer Type
Small Holder Farmers
Processing
Washed
Growing Altitude
1100m - 1600m
Plant Species
Arabica
Variety
Costa Rica, Marsellesa, Obata, Oro Azteca
Coffee Grade
MEX CA WA SHG
Screen Size
15 Up
Bag Weight
69 KG BAG
Bag Types
Grain Pro / Ecotact
The Region
Nestled along the foothills of the Sierra Madre de Chiapas, Villa Corzo offers an ideal environment for cultivating organic Arabica. Fertile soils, abundant rainfall and warm days followed by cool mountain nights support healthy cherry development and a long, even ripening season. Throughout harvest, producers carefully select ripe cherries before processing the coffee using the traditional washed method. Controlled fermentation, washing and sun drying are carried out with close attention to quality, preserving the coffee’s natural sweetness, vibrant acidity and clean cup profile. Every lot reflects the care invested by the producers and the principles of organic farming that help sustain both the land and future harvests.
The Process
The small farmers in this region take an artisan approach to their production, taking their coffee from seed to dry parchment. The coffees are picked ripe, de-pulped and fermented for 12-17 hours. After the fermentation process, the coffee is then washed and sun dried on farmers’ yards or zarandas in order to deliver the best qualities and high-end profiles required.
