The coffee from Maria Candelaria Hernández Jiménez comes from the Siltepec region in southern Chiapas, a mountainous area in the Sierra Madre with humid forests, cool nights, and slow ripening of the coffee cherries. At an altitude of 1,581 meters, coffees known for their clarity, smoothness, and balance are grown here. The Los Laureles farm was acquired about 18 years ago. Initially, the land was barely planted with coffee. Together with her family – her husband and children – Maria Candelaria began to rebuild the farm step by step: new plants were planted annually, and older stock was nurtured and pruned. The farm's name still commemorates the laurel trees that remain on the property. Maria Candelaria consistently works organically. The soil is clayey with a good slope, which is why she deliberately uses living barriers to preserve organic matter and prevent erosion. Harvesting, processing, and drying are done with great care and much manual labor. The cherries are selectively harvested, depulped on the same day, fermented for about 12 hours, then washed with clear water, and dried on a patio or shade nets. The result is a filter coffee with a calm, accessible profile – exactly the coffee we like to drink in the morning: clear, smooth, and understated, with natural sweetness and a fine structure. We chose this coffee because it shows how much quality and character can be found in a subtle filter coffee – sustained by experience, patience, and care.
