La Ventana sits in the Yajalón municipality in northern Chiapas, a highland zone where coffee thrives under cloud forest canopies. The community itself is at roughly 4,100-4,800 feet above sea level, an altitude that slows cherry maturation and concentrates sugars. It’s a big driver of the dark chocolate and almond flavor notes you'll taste in our dark roast ground coffee.

It isn’t a single estate. It’s a networked community of ~300 smallholder families farming and processing coffee together. The group has been developing new plots and infrastructure around Yajalón, with farms clustered on roughly 25 acres of core land and additional family parcels surrounding it. That community structure is the backbone of quality and resilience here.

Harvest runs in the dry season. Pickers pass the same trees multiple times from November through March to bring in only ripe cherries. That selective picking is followed by classic washed processing. Cherries are depulped, fermented for about half a day, washed, and then dried on patios or zarandas. Clean processing plus altitude equals the rich, sweet, “dessert-leaning” flavor profile we feature in our beans.

Shade and agrobiodiversity matter here. Many Yajalón farmers intercrop with bananas, beans, squash, and citrus. Organic inputs are common, including composted cherry pulp, leaf litter, and wood ash. This keeps soils active, buffers climate swings, and reduces unnatural external inputs. It also supports the migratory bird habitat that’s typical of Chiapas’ coffee forests.