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San Pedro - Filter - 250g



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The Barn Coffee beans are available for purchase exclusively in-store, using Click & Collect, or via local NYC delivery. 



- From The Barn Berlin - 

Our microlot comes from the Chiapas region which shares a border with Guatemala. Breathtaking volcanoes regulate the wind and moisture flows, while also offering nutritious soil. This coffee has flavours of Red currantmarshmallow and caramel. Complemented by a structured acidity and velvety body.

Origin: Chiapas, Mexico
Roast: Filter
Producer: Beneficio Comunitario San Pedro
Altitude: 1450 Meters 
Varietal: Red Bourbon & Typica
Process: Washed

Beneficio Comunitario San Pedro is located in the Aldama region, near the town of San Cristobal de la Casas in Chiapas.This Beneficio brings together 80 farmers and each has about 2 hectares of coffee. They cultivate bourbon, caturra and typica coffee trees in the shade of their native forest. The Beneficio has 65 African beds. Diana, Cafeologo's agricultural engineer, regularly visits the facilities to support them in the drying process. The community also has a biologist, he manages the varietal garden where all kinds of coffee varieties are being observed in order to be able to cultivate later, the most resistant, qualitative and productive.

Jesús Salazar is originally from Tuxtla, capital of the Chiapas region. He initiated his project Cafeologia in 2010. His goal was to develop a coffee-project involving Mayan communities. In 2010, he began working with 4 farmers and today he is in direct contact with 140 micro-producers. To Jesús it is essential that this project remains on a human scale "Caja a caja".

To become a true partner of this community, you have to be part of it: Jesus and his team participate in religious festivals, the corn festival, and they help the community to manage all types of problems such as access to water.

The farmers produce very high quality microlots, each about 10-20 bags per year on 2 hectares. Far from intensive agriculture, coffee trees grow in their gardens under the shade of endemic trees like Xalum. With so little yield, coffee is not viable for these families. Jesús' approach is to ask each farmer how much they need to live in a year. He then has to create value added coffee to pay this price. For this, the only lever is quality. Jesús is Q-processor (equivalent of the Q-Grader for processes). He brings his expertise to every farme. The coffees are not certified but are produced on the model of organic farming.