Discover the essence of our Mexico Florencia Lopez washed: A specialty coffee from Mexico for espresso

Introducing Mexico Florencia Lopez washed a washed single-origin espresso with a silky body and medium citric acidity. This unique coffee features tasting notes of nectarine, almond, and molases offering a balanced yet vibrant flavor experience. Grown between 1600 meters in the lush landscapes of Tseltal, this Caturra variety is cultivated with a deep commitment to sustainability.

1

Know your coffee's origin

2

The Tenejapa Region

3

Roasting process

4

How to enjoy this coffee

1. Know your coffee's origin

Beneficios Comunitarios embody Cafeología’s philosophy: open spaces where coffee sparks relationships among growers, families, and the team. Each mill is a classroom where empirical wisdom mingles with rigorous practice.
Founded in 2020 in the Tseltal village of Sibactel, Tenejapa, Beneficio Comunitario Sibactel operates on a more intimate scale than its sister mill in Aldama. About 90 Tseltal producers bring freshly picked cherries for guidance rather than full processing: most wash, ferment, and dry at home, using stone pilas and patio roofs. Cafeología’s agronomy crew walks house to house, coaching on picking, floatation, and fermentation—then verifies moisture, water activity, and cup quality when parchment arrives for consolidation and export. During harvest, Sibactel becomes a shared quality checkpoint. Jobs bloom in intake,

sorting, and data logging, while the courtyard becomes a forum for ripeness standards, drying tips, and seedlings.

These hillside families turn backyard batches into consistency and trust. Coffee leaves the fog-washed slopes of Tenejapa with identity intact, proving a community mill can be a place for knowledge and learning—a resilient model ready to travel.

2. The Tenejapa Region

High in the Tseltal highlands of Chiapas, the locality of Sibactel sits near 1,600 m.a.s.l. in the municipality of Tenejapa. Daily life follows communal usos y costumbres, binding language, land, and labour into a single rhythm.

A Living Climate Map
Tenejapa has a sub-tropical highland climate (Cwb). Temperatures hover between 15 °C and 20 °C, with lows near 4°C and highs around 26 °C. Annual precipitation reaches ≈ 900–1,000 mm over 180+ rainy days; a crisp dry season (November–March) yields to long, misty months (April–October), when afternoon showers keep soils moist and canopies lush.

A Patchwork of Forest and Farming
Two-thirds of Sibactel’s terrain remains forest and shaded coffee; the rest is milpa—maize, beans, and home gardens that secure household food. About 90 Tseltal producers, united around Cafeología’s Beneficio Comunitario Sibactel, transform high-mountain cherries into a single pulse of quality and trust. Coffee leaves these slopes with its identity intact, proving a community mill can be laboratory, town hall, and home—a resilient model.
Low productivity and volatile prices push families to seek seasonal work elsewhere.

3. Roasting process

To find the equilibrium between the mild acidity and lingering sweetness which is inherent to the Mexican coffees we need to apply heat in a controlled way. Additionally the main objective is to preserve the delicate flavors that are in this coffee.

4. How to enjoy this coffee

El Salvador El Angel is best enjoyed as an espresso, where its juicy stonefruity notes and smooth molases finish create a complex yet balanced cup. The silky body enhances the drinking experience, making it a favorite for those who enjoy refined, fruit-forward coffees.

For a different experience, try it in a flat white or cappuccino—the chocolate and tangerine flavors beautifully complement the creamy texture of milk, creating a harmonious and indulgent drink.

Whether you prefer your coffee straight or with milk, this unique Mexican coffee offers a vibrant and versatile taste experience.