The Origin
The Sierra Madre highlands around Tapachula, near the Guatemala border in the Soconusco region, have produced specialty coffee since the late 1800s. Estates here span hundreds of hectares at 1,200 meters, powered by the region's abundant hydroelectric potential, with over 300 hectares under organic cultivation. The Bourbon varietal thrives in the volcanic soil, benefiting from Pacific-influenced weather patterns that produce intense, fruit-forward profiles. Several farms in the corridor also operate ecotourism programs - but coffee remains the economic backbone of the Tapachula highlands.