Mexico Chiapas Santiago Luna Giron

MEXICO CHIAPAS SANTIAGO LUNA GIRON CINNAMON RAISIN, CACAO NIB, DATE, FLUFFY Santiago Luna Girón's coffee is warm, comforting, and effortlessly drinkable. It reminds me of fresh cinnamon raisin bread, sticky dates, and rich cacao nibs, all wrapped together with a fluffy texture that keeps the cup feeling surprisingly light. It's decadent and rich yet clean—a coffee you'll want another cup of before you've finished the first. BEAN DETAILS: ORIGIN: La Concordia, Chiapas, Mexico PROCESS: After harvest, ripe cherries are carefully depulped before fermenting for 24 hours in concrete tanks. The coffee is then washed and dried slowly for 12–15 days on traditional cement patios, preserving the comforting sweetness and classic structure that define coffees from this part of Chiapas. VARIETY: Bourbon & Marsellesa TASTING NOTES: cinnamon raisin bread, sticky dates, and rich cacao ROAST TYPE: Light/Medium Farm Level Farm Story Santiago Luna Girón has spent more than twenty years growing coffee in the mountains of La Concordia, Chiapas, caring for his farm alongside his family with a strong focus on environmental stewardship. His farm, La Soledad, spans three hectares at roughly 1,500 meters above sea level, planted primarily with Bourbon and Marsellesa. Native ice cream bean trees provide shade while naturally enriching the soil, and Santiago recycles coffee pulp into compost to nourish future harvests. Unlike many of Mexico's most remote coffee regions, La Soledad is accessible by road, allowing Santiago to transport parchment coffee directly from his farm after harvest. Even so, life in this part of Chiapas has changed dramatically over the past few decades, as many men have migrated in search of work. Today, many neighboring farms are managed almost entirely by women, who have become the backbone of coffee production throughout the community. Processing After harvest, ripe cherries are carefully depulped before fermenting for 24 hours in concrete tanks. The coffee is then washed and dried slowly for 12–15 days on traditional cement patios, preserving the comforting sweetness and classic structure that define coffees from this part of Chiapas.