Mexico - El Triunfo

Tastes Like

• Toffee
• Milk chocolate
• Plum

Information

• Farm/Processing station: Villa Corzo
• Region: La Concordia, Chiapas
• Varietal: Oro Azteca
• Processing: Washed
• Elevation: 1,400 - 1,900 mts
• Owner: Smallholder Farmers in Villa Corzo

Story

Our first-ever coffee from Mexico, El Triunfo (“the triumph”), is a washed lot that reflects the richness of Villa Corzo in Chiapas. Grown by smallholder farmers at 1,400-1,900 meters in the fertile volcanic soils at the base of the Sierra Madre, this coffee thrives in the region’s cool climate and steady rainfall.

El Triunfo is produced using organic practices and traditional methods passed down through generations. Farmers hand-harvest ripe cherries, which are then washed, fermented for 24–36 hours, and sun-dried on raised beds with meticulous care. The result is a coffee that honours both the land and the people who cultivate it - rich in flavour, sustainable in practice, and deeply rooted in heritage.

The label's abstract artwork is hand-painted, reflecting the flavour profile and layered complexity of the coffee.

Each cup is sweet and rounded, with layered notes of toffee, chocolate, plum, and caramel. The clean, balanced profile carries a subtle fruit sweetness that lingers and works great on both filter and espresso.

Recommended brew method

Filter: Drip coffee machines, pour-over, aeropress. 60gr/l ratio.

Espresso: We suggest starting with 50% ratio for espresso and a 30 seconds extraction at 18gr dose. Adjust to taste.

Photos by Covoya Coffee