In 1992, with help from organizers affiliated with the Catholic church, 359 coffee producers came together to form the Comunidades Indigenas de la Region de Simojovel de Allende, S.S.S. (CIRSA) association.
Within a few years, CIRSA had earned Organic and Fairtrade certification. More recently, it was able to purchase land and build its own dry mill in Chiapa de Corzo, Chiapas.
The group is now 402 members, most of whom are from the Tzotzil and Tzeltal ethnic groups.
Members de-pulp their cherry using manual machines and ferment the beans for 12 to 20 hours, depending on the weather, before fully washing.
Collectively, the association is working on developing natural pest-control methods, as well as implementing a strategy for further improving overall cup quality.
Cupping notes: Chocolate, tropical fruits, sweet and juicy. Citric acidity, good body.