Mexico - SIPRO

Brew Guide:

Best Brewed with: Filter

Light-Medium Roaster influence:
Roasted with a touch more development whilst still trying to keep it clean and sweet, we’re looking for a syrupy, soluble filter with heaps of body. 

Best rested for: 1-2 weeks

Try a 62g/L ratio when making filter, a slight updose more when brewing immersion, and touch more yield when making espresso (We like 18g in, 40g out, 30-34s to ensure acidity is balanced)

We’re tasting: Milk chocolate, plum, hint spice, marmalade, raisin, lots of sweetness, good depth, lots of caramel. Toasted walnut as it cools, with a syrupy body

Traceability

The Story

A direct message from SIPRO can be read here

This washed lot from SIPRO hits the sweet spot for our house filter range - consistent, approachable quality with clear impact at origin. Amatenango de la Frontera sits right across from Huehuetenango, one of our favorite regions in Central America, sharing the same highland conditions. SIPRO (Sierra Productora de Cafe) formed when nine young producers decided to bypass local commodity buyers and work directly with specialty importers.

Raw Material and Red Beetle's work with SIPRO shows what's possible with remote quality development — even as security issues in the region prevent physical visits. When the partnership began, processing was based on speed and simplicity, producing lower quality cups and final value. Through visits, video calls and detailed feedback, that's shifted to a 1-2 day cherry rest followed by 2-4 days of tank fermentation. Each producer's lots are processed and assessed separately, with the strongest lots either separated (to be sold for higher returned value) or combined into group lots like this one.

Chiapas presents a stark contrast to coffee production in neighboring Oaxaca. While Oaxaca's producers balance coffee income with timber sales, Chiapas depends heavily on coffee — backed by established infrastructure and fertilizer distribution networks. It's Mexico's largest coffee-producing state, yet faces the country's highest poverty rates. Most producers work plots under one hectare, averaging just 100kg annual production.

This context drives our house filter selections. Instead of crazy acidity or aromatic profiles, we're looking for coffees where consistent quality meets meaningful impact. SIPRO's evolution — from quick processing and commodity sales to longer fermentation times and direct relationships — perfectly fits that brief. The result is exactly what we want in a daily drinker: approachable complexity that works across brewing methods while supporting producers building long-term sustainability.