Landmark Speciality Coffee Ltd

ABOUT THIS COFFEE

This organically grown, washed selection is sourced from smallholder farmers in Tenejapa, Chiapas. Farmers in this region process their own coffee, which is typically of the varieties of Marsellesa, Costa Rica, Typica and Caturra.

In the highlands of Tenejapa, organic isn’t a certification—it’s a way of living. The smallholder Tsetsal Mayan producers who grew this coffee work with nature, not against it. Their farms, often under two hectares, are carved into steep mountain terrain and surrounded by native forest, where coffee grows beneath shade trees alongside corn, beans, and fruit. These are agroecological systems that have evolved over generations—nurturing not just coffee, but soil health, pollinators, and the long-term vitality of the land. Inputs are homemade: compost from fallen leaves, pest control from chilli and lime, guidance from ancestral practice. It’s farming with rhythm, intention, and a deep respect for the ecosystem that sustains them.

THE REGION

Tenejapa is a municipality located in the state of Chiapas, Mexico. Situated in the highlands of the Chiapas region, Tenejapa is known for its rich indigenous culture and natural beauty. The Tzotzil Maya people form the predominant indigenous community in Tenejapa. They have a deep-rooted cultural heritage and maintain traditional customs and practices. The vibrant indigenous culture is evident in their clothing, language, rituals, and artisanal crafts.

The region is renowned for its traditional textiles, which are intricately woven and reflect the distinct cultural identity of the Tzotzil Maya. Local women often wear handwoven huipiles (traditional blouses) adorned with intricate designs and vibrant colors. The textiles of Tenejapa are highly regarded for their quality and beauty. The municipality celebrates various traditional festivals and religious ceremonies throughout the year, blending indigenous customs with Catholic traditions. One notable celebration is the Fiesta Grande, held in December, featuring traditional dances, processions, music, and vibrant displays of Tzotzil culture.

THE PROCESS

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.

Mexico Seleccion Tenejapa - Washed

ABOUT THIS COFFEE

THE REGION

THE PROCESS

FLAVOUR NOTES