Ki-Saya

Ki-Saya comes from the mountains of Chiapas, one of Mexico's most important coffee-growing regions. The name combines two words from the local Mayan language, Ki, meaning "tasty," and Saayab, meaning "nature." Together, they reflect the relationship between coffee production, the environment, and the communities that depend on it. The coffee is produced by smallholder farmers, many of them Indigenous Tzotzil and Tzeltal producers, working throughout the highlands of Chiapas. Coffee has been part of life here for generations and remains one of the region's most important agricultural crops. Through long-term partnerships, Covoya has worked alongside these communities to support quality improvements, sustainable farming practices, and stronger market access. Only ripe cherry is selected before being depulped, fermented, washed, and dried on small patios near producers' homes. The result is a coffee that feels clean and approachable while maintaining a strong connection to place. A coffee shaped by landscape, tradition, and the people who continue to grow it.