There’s something deeply comforting about this coffee: its pronounced sweetness —with notes reminiscent of toffee, praline, and salted caramel— comes together with a creamy texture that fills the mouth from the very first sip. As it opens up, new layers appear: a juiciness that reminds us of sweet, ripe citrus fruit. This sweet acidity brings brightness and balance, with an enveloping sensation and a lingering finish that never feels heavy. It’s a warm, easy-drinking coffee —the kind that invites you to pour yourself cup after cup without even thinking about it. **HISTORY** In the humid mountains of the Sierra Madre de Chiapas, very close to the Guatemalan border, lies Amatenango de la Frontera—a place where coffee has been, for generations, a family heritage rather than just a crop. It is in this environment that SIPRO was born: an association formed by nine young producers and their families, united to protect a craft that is slowly disappearing in the region. The history of coffee in this area is also the history of thousands of small producers in Chiapas, who work tiny plots—often barely a hectare—and rely almost entirely on coffee to support their families. Although Chiapas is the Mexican state that produces the most coffee, it is also one of the poorest, and the lack of resources, infrastructure, and support has made it increasingly difficult to sustain this way of life. In recent years, the region has faced a combination of intertwined challenges, including climate change, labor migration, economic difficulties with rising input costs, low local coffee prices, and increasing insecurity affecting harvest transport. SIPRO represents a collective response, enabling producers to connect directly with buyers, ensuring fair income, and preserving their ancestral legacy. Their vision emphasizes environmental care through natural shade, manual cleaning, soil conservation, and traditional agricultural practices, which is reflected in the increasing wildlife presence. Every lot from SIPRO is a declaration of resilience, a shared achievement, and by choosing it, you directly support a community fighting to keep a fragile yet extraordinary craft alive. **VARIETAL & PROCESS** This coffee is composed of two varietals: Caturra and Mundo Novo. Caturra, a natural mutation of Bourbon, contributes sweetness, clarity, and a gentle, rounded sensory profile, expressing notes like toffee, salted caramel, and sweet citrus with a creamy texture. Mundo Novo, a natural hybrid between Typica and Bourbon, thrives at higher elevations, adding structure, body, and a denser tactile sensation. It is valued for its resilience in mountainous regions like Amatenango and its ability to produce clean, complex profiles under challenging conditions. The combination creates a balance of high sweetness, medium acidity, and medium-high body, resulting in a creamy, vibrant cup. This lot comes from small producers at 1,500 to 1,750 masl, benefiting from cool temperatures, mist, and natural shade for slow, even cherry maturation. Washed processing, after selective hand-picking, depulping, and fermentation, accentuates sweet citrus notes and creamy mouthfeel.