Nantic Mexico coffee bag on a warm brown backdrop with a tall cactus nearby.

Stylized image of a vanilla bean, a block of cane sugar with a cactus on a warm brown backdrop.

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

Drip

Flavours of brown sugar and pecans. Low acidity, medium sweetness and juicy body.

Brewer: V60
Ratio: 1:16
Coffee: 18g
Water: 289ml
Brew Time: 3:20 minutes
Rest Period: 13 days

Espresso

Flavours of maple and vanilla. Low-medium acidity, medium sweetness and buttery body.

Ratio: 1:2.15
Coffee: 20g
Water: 43ml
Brew Time: 28 seconds
Rest Period: 7 days

Immersion

Flavours of butterscotch and marzipan. Low-medium acidity, medium-high sweetness and creamy body.

Brewer: AeroPress
Ratio: 1:15
Coffee: 16g
Water: 240ml
Brew Time: 3 minutes
Rest Period: 9 days