Mexico - Ki-Saya

Ki-Saya comes from the mountainous region of Chiapas, Mexico, where coffee cultivation is closely tied to indigenous farming traditions. The name “Ki-Saya” combines two Mayan words: “Ki” meaning “tasty” and “Saayab” meaning “nature,” a nod to the connection between land and cup.

This certified organic lot is grown by smallholder producers - many from the Tzotzil and Tzeltal communities - at elevations between 1,200 and 1,800 meters above sea level. The high elevation and rich volcanic soil contribute to the coffee’s layered sweetness and round body. After careful handpicking, cherries are washed and fermented for 12 to 17 hours, then dried on small patios near the farms.

The result is a cup with soft acidity and a clean finish, built on classic comfort: chocolate, raisin, brown sugar, and toffee. This coffee is a reminder of how simplicity, done well, can be deeply satisfying.