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Mexico - Ki-Saya

Mexico - Ki-Saya

Mexico - Ki-Saya

Mexico - Ki-Saya

Single Origin Coffee

Mexico - Ki-Saya

$24.00

(5.0)

A beautifully balanced medium roast from the mountains of Chiapas, Mexico. Ki-Saya is an organically grown, washed-process coffee cultivated by smallholder farmers, offering a comforting profile of chocolate, raisin, and toffee, with a smooth, rounded body.

Size: 12oz

12oz 2lb 5lb 6oz

Grind: Whole Bean

Whole Bean Drip / Medium Grind Other (Specify in Order Notes)

Mexico - Ki-Saya

Mexico - Ki-Saya12oz / Whole Bean

$24.00

About the Coffee

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.

Producer	Small Holder Farmers
Origin	Chiapas, Mexico
Farm Elevation	1200-1800 meters
Cultivar(s)	Caturra, Costa Rica, Typica, Marsellesa
Processing Method	Washed / Wet
Flavor Notes	Raisin, Brown Sugar, Toffee
Roast Level	Medium

Meet the Producer

The producers of Ki-Saya are part of a community of small-scale growers committed to sustainability and quality. Their traditional farming knowledge, passed down over generations, is supported by organizations like Covoya, our importing partner for this coffee, helping to ensure both environmental stewardship and economic resilience. Their work exemplifies how careful cultivation and collective effort can result in coffees that are both dependable and distinctive.

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Brewing Guides

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