Nantic – Mexico

Vanilla Bean • Praline • Cane Sugar

Nantic (meaning "our mother" in Tzeltal) is an expression of care and community from the Chiapas Highlands. Led by a group of 225 indigenous women farmers, they use traditional methods to grow and harvest smallholder plots that have been passed down through generations.

Cultivated in nutrient-rich volcanic soil, Nantic is characterized by its balance, toasted nut profile, and gentle sweetness — a rewarding cup for any occasion.

Size:

Grind:

Variant

Nantic – Mexico

Varietal

Sarchimor, Bourbon

Process

Washed

Altitude

1400 - 1800m

Origin

Sabanas, Huatusco, Chiapas , Mexico

People & Place

Various Smallholders

385 women farmers tend 475 hectares across the Chiapas Highlands, using traditional methods on land passed down through generations. Connected through shared heritage and practice, these agricultural entrepreneurs produce exceptional, naturally grown coffee.

The Land

Chiapas Highlands, Mexico

In the southernmost corner of Mexico, the Chiapas Highlands offer some of the country's finest coffee-growing conditions. High elevation, rich volcanic soil, and a cool, humid climate slow the development of the coffee cherry, creating a balanced medium body that Chiapas is regarded for.

Brew Methods & Recommendations

A roast-specific recipe is in the works — usually ready two weeks after each coffee release. Our brew guides are built on the same principles as our recipes. Start here, dial in your grind, and check back for more nuance.

Drip

Brewer: V60
Ratio: 1:16
Coffee: 20g
Water: 320g
Temperature: 30 seconds off the boil
Grind Size: Universal Medium
Brew Time: 3:15-3:30 minutes

Espresso

Ratio: 1:2
Coffee: 20g
Water: 40g
Brew Time: 27 seconds
Rest Period: Min. 7 days

Immersion

Brewer: French Press
Ratio: 1:15
Coffee: 30g
Water: 450g
Temperature: 30 seconds off the boil
Grind Size: Universal Medium
Brew Time: 4 minutes