México Chiapas Washed

Café Fundadores SPR de RL is a young cooperative born in 2020 in the Sierra Madre de Chiapas, where the road climbs toward the cloud forests that ring the El Triunfo Biosphere Reserve. Three hundred smallholder families farm a few hectares each around Jaltenango—Ángel Albino Corzo, La Concordia, Capitán Luis A. Vidal—under mixed shade that keeps soil cool and birds loud. The group sits inside a larger alliance called Café La Tribu A.C., which handles training, financing, and market access so producers can focus on healthy trees and clean parchment.

The coffee grows high—roughly 1,500 to 1,800 meters—where nights run cool and cherries ripen slowly. Farms lean organic by design: compost for fertility, biodiversity for pest balance, and tall shade for water retention. Women play a visible role in the fields and in the coop itself, a practical choice in a region where labor is tight and quality work is everyone’s job.

Lots are classic southern México genetics—Bourbon, Typica, Caturra—picked ripe, depulped the same day, fermented wet, washed clean, then dried on patios or raised beds with patient airflow.

Harvest runs November through March, with parchment consolidated and shipped in spring into early summer. The result you’re tasting is a smallholder, reserve-adjacent coffee built on shade, altitude, and methodical washed processing—less a marketing story than a functioning system. Café Fundadores and the La Tribu alliance exist to keep that system stable: reliable incomes for families, traceable quality for buyers, and a landscape that still sings in the morning.