Origin of the Month
Some coffees you can get back to. Others you only get once.
Origin of the Month August 2026
Mexico Chiapas Highlands Washed
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Meet the People Behind Your Cup
Chiapas is Mexico’s southernmost state, and it shares a border with another Central American coffee powerhouse: Guatemala. Several small holder farmers grew this lot. A study in the Mexican Journal of Agricultural Sciences, found that about 80% of producers in Chiapas farm less than 5 acres, about half farm 2.5 acres.
The farmer’s family members provide 84% of the labor. That’s what makes specialty coffee producers so special. In most cases it is a family affair. Every member works the land and tends the coffee trees with a reverence that is remarkable; all to bring great coffee to the world.
About This Coffee
This coffee was grown on small farms ranging across the Sierra Madre de Chiapas mountains. Elevations here range from 4,100- 5,700 feet above sea level. This region is blessed with consistent rainfall, rich volcanic soil, and thick forest canopy; conditions ideal for coffee growing.
This lot consists of two varietals; Catuai and Typica that were processed using the washed method. The ripe coffee cherries are pulped, fermented, washed clean of mucilage, and dried on patios or raised beds.
What you taste in washed processed coffees is the bean, the altitude, the microclimate, and the conditions in which it was grown and processed. The washed process is the cleanest expression of the coffee itself. This coffee earned a cup score of 84.75.
What to Expect in Your Cup
This is one of those coffees that doesn’t require much thought to enjoy. A smooth, clean, and balanced heavy body with medium acidity reminds you what coffee is supposed to be. It is slightly complex and you may detect notes of dark chocolate, almond, green apple, brown sugar, and raisin.
This coffee pairs really well with Cinnamon-Raisin Toast, Ham and Swiss on Toasted Sourdough, or Molasses Cookies. You probably already have these in your kitchen!
Origin of the Quarter Q3 2026
Haiti Blue Red Honey
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About the People
This Red Honey lot comes from the mountains surrounding Thiotte, Haiti, one of the country’s most celebrated coffee-growing regions.
Coffee people often describe Thiotte as Haiti’s coffee heartland because the area is high, rugged, mountainous, and deeply tied to coffee farming.
Most Haitian coffee farmers are not growing coffee on big romantic plantations. They are smallholder farmers working steep terrain, managing aging trees, navigating difficult infrastructure, and carrying forward a coffee tradition that has been part of Haiti for generations.
That is part of what makes this coffee so meaningful. Haitian coffees are rare because the supply chain is hard, the farming conditions are challenging, and the farmers who continue producing quality coffee are preserving something truly special.
About This Coffee
This particular lot was processed under the care of Fedner, who learned honey-processing techniques from Eddy Ramirez of the Ramirez Estate in the Dominican Republic. You may remember our Dominican Republic Ramirez Red Honey coffee. This Haitian coffee carries some of that shared processing knowledge while still expressing the unique growing conditions of Thiotte.
Honey-processed coffees are dried with some of the sticky fruit layer, called mucilage, left on the bean. In a Red Honey process, a significant amount of that mucilage remains during drying, which can help create more fruit, honey, and cane sugar sweetness in the cup.
What to Expect in Your Cup
This coffee is clean, smooth, juicy, and layered. Look for notes of juicy citrus, cane sugar, honey, red fruit, and yes — even a little bell pepper. We know. Stay with us.
The bell pepper note is more noticeable in the dry fragrance and gives the cup a fresh, green, slightly savory structure. This coffee does not taste like vegetables. It simply has an interesting savory edge that balances the sweetness and makes you pay attention.
For the best experience, try it black first and let it cool a little as you drink it. The citrus gets brighter, the red fruit becomes more defined, and the honey-like sweetness lingers in the finish.
This is not a loud coffee. It is layered, clean, and expressive — a beautiful example of what Haitian specialty coffee can be when careful farming, high elevation, and thoughtful processing come together.
P.S. I snuck down into the roastery and ground some of this one for our secret stash.
It’s that good.