Mexico - Cafeologia Ismael Perez - Garnica Washed
Farm: Ismael Pérez Land
Variety: Bourbon & Garnica
Region: Chiapas (Chenalho)
Producer: Diego Hernandez
Process: Washed
Elevation: 1500 m.a.s.l.
Harvest: 2024-2025
This coffee comes to us through our partnership with Cafeología. Based in Chiapas, Mexico, Cafeología is dedicated to strengthening coffee communities by combining scientific research, education, and direct collaboration with producers. Their work supports small farmers, helping preserve traditional practices while fostering innovation and creating opportunities for future generations.
Ismael Pérez first stepped into the spotlight during the 2024 harvest, when his mother, Agustina, won the Premio Cafeología with a coffee she believed was Garnica. Later, genetic testing revealed it to be Batian — a remarkable Kenyan variety that has found a warm welcome in Chenalhó, in the highlands of Chiapas. From the community of Tzabalhó, this new lot represents Ismael’s own coffee, a clear sign that the new generations not only believe in coffee, but are ready to shape its future.What truly sets Ismael apart is the way he stands at the bridge between tradition and what’s coming next. He listens closely to the experience of his mother and neighbors, yet is unafraid to experiment, ask questions, and seek better ways of doing things. Through this attitude, he is already opening doors for himself, his family, and his community within Caféología, showing that Agustina’s achievement with Batian is not an endpoint, but a starting line. By claiming this coffee as his own, he honors Agustina’s path and turns it into a shared accomplishment — a story in which her success becomes theirs, and where curiosity and appreciation for coffee keep passing from one generation to the next.
PROCESS DESCRIPTIONThe traditional washed process in Chiapas is an artisanal, community-based practice passed down through generations. Ripe cherries are carefully handpicked by families and depulped using shared manual machines or rudimentary tools. Fermentation takes place in cement tanks or plastic tubs for around 24 hours, with timing determined by experience. The beans are then washed in spring or river water, scrubbed by hand until the mucilage is fully removed and the water runs clear—a task often carried out collectively within families. Finally, the beans are dried under the sun on cement patios for about fifteen days until they reach the ideal moisture level. This method is not only a technique but an expression of inherited knowledge, identity, and deep connection to the natural environment.
REGIONChiapas, located in southern Mexico, is a region celebrated for its diverse landscapes and rich cultural heritage. Its mountainous terrain, with altitudes ranging from 1,200 to 1,800 meters, provides the perfect environment for cultivating high-quality coffee. The combination of fertile volcanic soils, abundant rainfall, and varying microclimates allows Chiapas to produce coffees with distinctive flavor profiles, often characterized by bright acidity, fruity notes, and a smooth body.
The coffee tradition in Chiapas is deeply rooted in the lives of its indigenous communities, who have been farming the land for generations. These smallholder farmers are committed to sustainable practices, preserving both the environment and their cultural legacy. Chiapas coffee is not just a product; it’s a reflection of the region’s natural beauty and the dedication of its people to crafting exceptional coffee.