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This coffee opens with quintessential flavors of high quality Chiapan coffee: milk chocolate, caramel, and burnt sugar. Hints of toasted nuts, particularly almond and hazelnut, join the mix to balance the cup. The cup finishes with sweet, chocolatey, slightly vegetal notes of cacao nib and marshmallow.

This coffee is from small holder farmers in the highlands of Chiapas. Around half of the farmers that produced this coffee are members of the Tzotzil and Tzeltal indigenous populations, all of whom practice organic farming practices. This coffee takes its name from the indigenous word for tasteful Ki. The median farm size is just under three hectares and employs many shade trees that harbor bird and insect species which naturally keep coffee pest populations in check, while slowing the development of coffee fruits, resulting in superior coffee.
The coffee is handpicked before being fermented for between 12 and 18 hours, washed, and sun dried. The result is an extremely approachable coffee that is enjoyable for both coffee aficionados and coffee laypeople.

We recommend using between a 1:14 and 1:15 brew ratio for this coffee with water between 200–205°F