Ki-Saya Chiapas | Mexican Light Medium Roast

KI-SAYA CHIAPAS - 10 oz.

Mexican Single Origin

Light Medium Roast Pear, Cinnamon, Cocoa Nibs

A vibrant single-origin coffee from Chiapas, Mexico, Ki-Saya brings together notes of ripe pear, warming cinnamon, and cocoa nibs for a cup that is sweet, balanced, and beautifully layered.

Sourced from a collection of women-owned farms and producers throughout Chiapas, this limited release celebrates the people and place behind one of Mexico’s most important coffee-growing regions. 

Coffee Story

From Chiapas, Mexico

Grown between 1,200 and 1,800 meters above sea level in Chiapas, Ki-Saya takes its name from two words in the Indigenous Mayan language of the region: Ki, meaning “tasty,” and Saayab, meaning “nature.”

Ki-Saya is sourced from a collection of women-owned farms and producers throughout Chiapas. Coffee is the region’s most important commercial crop and an important source of income for smallholder farmers. Approximately 44% of coffee producers in Chiapas are Indigenous, predominantly Tzotzil and Tzeltal.

The care behind this coffee continues through processing. Only the ripest cherries are selected before being depulped and fermented for 12–17 hours. The coffee is then washed and dried on small patios beside the farmers’ homes, resulting in an exceptionally clean cup that reflects both the character of Chiapas and the attention to detail of its producers.

Coffee Details

Origin: Mexico Region: Chiapas Producers: Various women-owned farms and producers Elevation: 1,200–1,800 MASL Varieties: Caturra, Costa Rica, Marsellesa, Typica Process: Washed Roast: Light Medium Tasting Notes: Pear, Cinnamon, Cocoa Nibs 

Body: Medium Sweetness: Balanced sweetness Finish: Cocoa Nibs

Brewing Recommendations: Pour over (Chemex, Kalita, V60) with a 1:17 ratio.

The Ki-Saya Chiapas, roasted by Red Bay Coffee, represents a collaborative effort from various women-owned farms and producers in the Chiapas region of Mexico. This lot features the Caturra varietal, which is widely recognized for its balanced profile and adaptability to diverse growing conditions. Cultivated at elevations between 1200 and 1800 meters above sea level, the cherries undergo a washed process, a method typically employed to highlight the inherent clarity and acidity of the bean.

In the cup, this light-medium roast presents a nuanced profile characterized by notes of pear, cinnamon, and cocoa nibs. While individual experiences may vary, drinkers can reference the flavor wheel to better identify these specific sensory attributes. By supporting this selection, consumers engage directly with the output of a dedicated network of women producers, showcasing the distinct regional character of Mexican coffee production through a clean and focused processing approach.