It's an elegant and delicate coffee, yet complex. Clear floral notes of violet emerge, followed by blueberry and a honey that envelops the whole. The acidity is smooth and blends with a very mellow sweetness that lasts from start to finish. A light and easy-to-drink coffee, perfect for enjoying in warmer weather.
HISTORY
In Chiapas, the Cafeología Award was created to recognize the dedication and care behind every Chiapan lot. It goes beyond scores: it seeks to strengthen specialty coffee growing in Chiapas and connect its producers to the world. In its ninth edition, held in 2025, it received 365 samples; of these, 15 finalists scored above 87 points in blind cupping. This Geisha Natural by Claudio Díaz won first place. His father, Porfirio, had done the same in 2021.
The farm is located in Jaltenango, in the southwestern tip of Chiapas, near the border with Guatemala. Claudio is an agronomist by profession and works alongside his father with seemingly boundless curiosity: they introduce high-quality, rust-resistant varieties, maintain an experimental plot where coffee grows interspersed with cardamom, and carefully manage native vegetation, including Mezcal trees that have been shading the coffee plantations for decades.
What connects the work of the Díaz family is not only technique but also the conviction that a well-managed farm is also a well-cared-for ecosystem. This approach (agronomical, methodical, curious) is what sustains each harvest and what leads their lots to stand out in demanding competitions. The fact that father and son have reached the same place, from the same soil, says something about the solidity of what they have built.
VARIETAL AND PROCESS
Geisha is a variety of Ethiopian origin that found the conditions to express its potential more clearly in the high-altitude farms of Central America. Its genetic structure produces delicate plants that require care, altitude, and rigorously selected cherries to yield the best cup.
The process used is Natural: the cherries are dried whole, with the pulp intact around the bean. During drying, which can last several weeks, the fruit sugars migrate inward and contribute sweetness and roundness to the profile. In an inherently expressive variety like Geisha, the Natural process amplifies the fruit without losing the characteristic finesse of the variety.
At the Díaz farm, cultivation under native shade and the altitude of Jaltenango contribute to a slow and uniform maturation, which translates into a higher concentration of sugars and greater bean density.
RECIPE
We use 18 grams of ground coffee and 288 grams of water at a final temperature of 93 ºC. We make three pours. The first is 54 grams, we wait 45 seconds and make two pours of 117 grams in a total time of 2'30".
