Mexico Ki-Saya washed

Product detailed description

The Ki-Saya microlot comes from the Chiapas region of Mexico. It is an organic washed coffee first introduced by Covoya in 2024 as a project focused on selecting the highest-quality lots from local small-scale farmers. The coffee is grown in the fertile soil of the Sierra Madre de Chiapas area, under the shade of native trees that create ideal conditions for the slow ripening of coffee cherries.

The name Ki-Saya comes from the Mayan language and combines the words “ki” (tasty) and “saayab” (nature). The name reflects the close connection between the local landscape, cultural traditions, and the work of farmers who have been cultivating coffee in this region for generations.

The coffee grows at an altitude of 1200–1800 meters above sea level and is processed using the washed method. After harvesting, only ripe cherries are selected. Once depulped, the coffee ferments for approximately 12–17 hours, before being washed and dried on small drying patios near the farmers' homes, where producers pay close attention to the quality of the final beans.

This coffee is particularly well suited for espresso. The cup is dominated by nougat sweetness, complemented by notes of caramel and hazelnut, with a subtle hint of dried apricot in the aftertaste. The result is a full and pleasantly sweet espresso with a classic, approachable flavor profile.

country: Mexico
region: Chiapas
farm: smallholder farmers
altitude: 1200 - 1800 m a.s.l.
variety: Caturra, Costa Rica, Marsellesa, Typica
classification: microlot
process: washed

use: ESPRESSO

taste profile: caramel, hazelnut, nougat, dried apricots

producer: qb coffee s.r.o., Březová 621/62, Brno Jundrov 63700