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EST. 1990 | Chiapas, MX - Austin, TX

Since 1990, our family has worked in partnership with indigenous Mayan farmer cooperatives to import 100% organic, shade-grown arabica coffee from the highlands of Chiapas, Mexico -- the land of the ancient and modern Maya.

Our gently roasted coffee beans are grown using traditional principles of organic farming, enabling landowners to sustain and replenish their grounds for future generations while helping promote conservation of natural resources.

We work directly with small independently owned cooperatives in a continued effort to support our partners in becoming a viable economic force within their communities. “Oportunidades para las Americas” or Opportunities for the Americas is the guiding principle that has led Ruta Maya Coffee from vision to reality and continues to push our message forward after two decades. 

Best Practices

  • Coffee Arabica: Coffee Arabica’s smooth flavor and low acidity content makes it our preferred crop. Grown best at high elevations, harsher climate conditions translates to slower growth, producing more refined flavors once its beans are processed, roasted, and ground.

  • Organic: Ruta Maya Coffee is free of all chemical fertilizers, pesticides, and herbicides. The absence of DDT, marathon, and benzene hexachloride in growing and production means cleaner beans, air, land, and water.

  • Shade-grown: Shade-grown coffee matures slowly, developing natural sugars and enhanced flavor profiles in the process. Shade-grown coffee fields also provide a home for many species of birds and butterflies, filter carbon dioxide linked to global warming, and help retain soil moisture to minimize land erosion.

    • Volcanic Soil: The combination of high altitude, mineral-rich soil, and tropical climate creates the grounds necessary for superior coffee growth. 

    • Rotated Crop: Our coffee is regularly rotated with other crops to avoid soil depletion. Keeping fields fertile for new crop production allows farmers to avoid cutting down trees to clear new land, helping preserve the ecosystem. These small, family-owned farms also benefit economically from secondary harvests.

    • Hand-Picked: We hand pick our coffee to ensure that only the ripest cherries are harvested, leaving unripe fruit on the tree to be picked later. Harvested cherries are sorted after picking to further prevent unripe beans from ending up in your cup.

    • Small-Batch Roasted: Roasting in small batches gives us the opportunity to closely monitor beans for quality and roasting variables, easily spot defects, and continuously produce the freshest coffee.

    • Air Cooled: Freshly roasted coffee requires substantial cooling time before going to packaging. To the coffee’s detriment, many commercial roasters pour water on their beans to speed up this process. As the beans soak up water, they go up in weight and down in quality. Unlike these large roasters, we sacrifice time for quality and let the coffee breathe as needed.

    • Decaf - The Swiss Water Process: We work with Swiss Water to create decaf coffee that’s 99.9% caffeine free and full of flavor. Pioneered in Switzerland in 1933, the Swiss Water Process favors nature’s elements of water, temperature, and time over chemical extractions leaving our decaffeinated beans (almost) as pure as they started.  

    • Ruta Maya Traded: Our beans are purchased directly from family-owned Mayan coffee cooperatives, rather than from third-party importers or exporters. By paying higher prices than those offered on the commodities market, Ruta Maya makes a difference in the lives of the farmers in Mexico and offers American consumers an opportunity to make a difference in the world economy.