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Mexico San Fernando
Regular price $11.00
Hazelnut, Brown Sugar & Chocolate
Medium Filter

A classic crowd pleaser! Milk chocolate notes are the dominating flavour of this coffee, followed with hints of caramel and hazelnut and backed up with a big body and buttery mouth feel. This is what we call a coffee tasting coffee.

Farmer Cooperatives



Processing green coffee beans requires fermentation to produce desirable flavours and allow it to be stored without spoiling. There are two main ways to ferment coffee, either with water which we called washed (or wet) processing or without water called natural (dry) processing. Once ripe cherries are picked, pulping them in a wet mill removes the skin, and fermentation processes the remaining mucilage on the bean.


Traditionally, washed coffee is picked and within 8 hours the cherries are floated in water (and unwanted components are scooped from the top), and then pulped. Then the beans will be washed in water for around 12 - 36 hours and dried in the sun on patios for around a week.


Natural processing involves none of these steps, traditionally the full cherry is dried in the sun for around a week, then the dried skin is removed.


SAN FERNANDO Cooperative

  • Location: San Fernando, Chiapas, Mexico

Bordering the lush rainforest of Sumidero Canyon National Park, Chiapas, the South Mexican San Fernando cooperative is committed to not only increasing the quality and resilience of their coffee crops, but keeping community needs at the heart of its operation.

The impact of climate change on the quality of coffee crops has inspired investment in the local ecology. San Fernando cooperative has increased the density of trees on many farms through a renovation program as well as supplying seedling nurseries with varietals which will flourish in the region's microclimate. The local farmers are supported by a team of 10 technical staff who educate and advise on coffee farming and other areas of organic production such as worm farming for vermicompost. As a result of their efforts, last year San Fernando paid their farmers almost twice the local street price of coffee.

Areas of life that may seem insignificant such as having access to a secure bank account are making considerable positive change to the families of the San Fernando cooperative. As well as the funding of schools and small coffee shops in the region, San Fernando have used their social premiums to support indigenous producers to continue in their cultural traditions and invest in Women's programs, one of which is hiring midwives to work locally in their communities to curb maternity mortality rates.