We grow, harvest, roast and distribute specialty coffee
from the highlands of the Sierra Madre in Chiapas.
🚚 Nationwide Delivery We deliver across Mexico — Mexico City, Guadalajara, Monterrey and 200+ cities.
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Café Santa María was born in 1972 on the slopes of the Sierra Madre in Chiapas, when the Canales family planted their first Arabica Bourbon coffee trees in volcanic soil at 1,500 meters above sea level.
For over five decades, we have maintained a production model that respects the land and the indigenous communities who work alongside us. Today we are a vertically integrated company: we control the entire process, from seed to the bag that reaches your hands, anywhere in Mexico.
Our 120-hectare farm in Chiapas is certified organic and Bird Friendly®, home to over 186 bird species and preserving the springs that irrigate our fields.
Organic certification and shade-grown coffee that preserves biodiversity.
Fair trade with producer families in Chiapas.
Full process control for consistent, exceptional quality.
Distribution in 200+ cities across all 32 states of Mexico.
Each coffee tells the story of its origin, altitude, and the care of those who grew it. Click on any variety to learn more.
Sierra Madre · 1,400–1,700 masl
Our flagship variety. A balanced coffee with natural sweetness and bright acidity, grown in volcanic soil above 1,400 meters.
Soconusco · 1,200–1,500 masl
A natural anomaly where a single ovule develops in the cherry, concentrating all sugars and aromatics into one perfect sphere of intense, complex flavor.
Lacandon Jungle · 900–1,200 masl
The "elephant coffee" — exceptionally large beans that develop incomparable softness and sweetness under the shade of Lacandon ceiba trees.
Altos de Chiapas · 1,500–1,800 masl
Dried with mucilage to "caramelize" the fruit's natural sugars. A cup as sweet as honey, creamy and deeply aromatic.
★ Limited Edition
Our masterful blend of Arabica Bourbon and Caracolillo selected from the best of the season. The very essence of Chiapas in every sip.
★ Premium Micro-lot
The queen of coffee. Our Geisha grows above 1,900 masl in the Altos de Chiapas, expressing bergamot, jasmine and unparalleled complexity.
Every cup of Café Santa María travels a carefully supervised journey from the nursery seed to the final roast at our Chiapas facility.
Selected seeds germinate in our nursery for 6-8 months under controlled shade. Only the most vigorous seedlings are transferred to the field, where they grow for 3-5 years before their first quality harvest.
Between October and February, our pickers walk each plant multiple times, selecting only cherries at peak red ripeness. An experienced picker harvests 80-120 kg of fresh cherry per workday.
Cherries undergo flotation to remove defective fruit, then are pulped and fermented in concrete tanks for 18-36 hours. The fermented mucilage is removed with clean spring water.
Washed coffee is spread on raised mesh beds and sun-dried with natural ventilation for 12-20 days until reaching 11% moisture. Slow drying preserves the bean's aromatic compounds.
Our master roaster Don Aurelio applies specific roast profiles for each variety. Every batch is cupped under SCA protocol before being approved for distribution.
Each bag is nitrogen-flushed with a one-way degassing valve. Our logistics network delivers to 200+ cities across all 32 Mexican states within 24-72 hours.
Stories from the field, roasting science, coffee culture and everything you need to know to deeply appreciate every sip.
Harvest
When the cherries reach perfect red ripeness, the slopes of the Sierra Madre become the stage for a tradition passed down through generations.
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Processing
Fermentation is the most critical and least visible stage in coffee production. We reveal what happens in our farm's tanks and why it matters so much.
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Roasting
Don Aurelio has stood at our roaster for 28 years. Here is the story of how a green, flavorless bean transforms into the coffee you bring to your cup.
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Varieties
From Ethiopia to Panama, and now to the misty heights of Chiapas: the story of the world's most coveted coffee variety and how our relationship with it began.
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Sustainability
186 bird species, biodigesters and zero deforestation: how our shade-grown model protects the Chiapas ecosystem while producing better coffee.
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Coffee Culture
Coffee cupping is not just for baristas. We teach you the vocabulary, protocol and secrets to discover everything your palate has yet to explore.
Read articleWe deliver fresh coffee across Mexico. Whether you are an individual, café owner, restaurant or wholesale distributor, we have the format and volume you need.
We have special programs for distributors, cafés and restaurants. Write to us at ventas@cafesantamaria.com.mx
We will contact you within 24 hours to confirm your order.
Chiapas produces 40% of Mexico's coffee. Our farm is located in the Los Altos region, where volcanic soils, altitude, morning mist microclimate and daily thermal differential create world-class conditions for specialty coffee.
Visit Our FarmQuestions about our products, want to become a distributor, visit our farm or just talk coffee? We're here to listen.