Signed in as:
filler@godaddy.com
Signed in as:
filler@godaddy.com

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 Cafe Delas programme ; a COVOYA Coffee initiative. 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.

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.

Farmers and co-ops in Chiapas typically follow a rich tradition of on-farm processing, with washed coffee representing the primary method. Ripe cherries are harvested by hand, depulped, fermented for 12-17 hours and then thoroughly washed in water channels. Farmers typically dry their coffee on patios next to their homes for 12-14 days and then sell as dried parchment.
Every step is done by hand, with no synthetic inputs, no shortcuts, and a strong connection to the health of the land. The result is a coffee that is as clean in the cup as it is in its origin—organic not just by standard, but by spirit.

COSTA RICA NATURAL: Tropical fruit, Boozy, Citrus.
ETHIOPIA YIRGACHEFFE grade 1:
Peach yoghurt, velvety, Rich dark chocolate, maple syrup.
MEXICO: Apple, raisin, fudge, pleasantly herbal.
PERU: Honeydew, honey, lemon, sweet liquorice.