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Tatik San Ildefonso marks a fresh chapter in a relationship that began when we took ownership of The Final Step from our friend Ben Whitaker in 2021. Ben moved to Chiapas to focus on creating impact through his social enterprise @sharedvalueproject. Meanwhile, we kept the café thriving in Melbourne while ready to support his work through The Cup That Counts. Now we are joining forces again on something close to the heart. Ben has made his home in San Cristóbal de las Casas, looking out over the highland communities of central Chiapas. Just to the north east lies Tenejapa, a predominantly Mayan region with a long tradition of smallholder coffee farming. Much of the coffee here has historically been sold within Mexico. That story is changing through the work of Antonio Jiménez, who is coordinating parchment from local growers and preparing it for export. Antonio’s path has been hard. He once farmed successfully until conflict pushed his young family to San Cristóbal. Starting again, he borrowed thirty bags of green coffee, traded carefully, and grew a network year by year. Ben has been roasting Antonio’s coffees locally at his cafe roastery Inina. After visiting in 2025, meeting producers, and cupping with Ben and Antonio, we knew it was time to bring this work home. This lot comes solely from Tenejapa and is built from Typica, Caturra and Bourbon. Processing is on farm. Hand picked, depulped, fermented, washed, and patio dried before consolidation. In the cup, expect a classic highland Chiapas profile with gentle brightness and layered sweetness: red apple and nectarine up front, finishing in smooth milk chocolate. Big thank you to our good friends at Osito for helping us get this coffee from the clouds of Chiapas down to a boat and to us in Australia. We are so excited to see the start of an incredible partnership that has been a long time coming. This is the good stuff.
Did you know 20c from every kilogram of coffee roasted and every cup sold goes to The Cup That Counts.
