Campesinos de Tenejapa, Filter Roast

The Campesino is a kind of farmer. They are part of a complex natural and cultural system, in which the entire landscape is relevant to their life, and to the life of the system itself. The Campesino grows coffee under the shade of trees that are also food, for them and for their family. In that same parcel, medicinal herbs scatter the earth, providing ample habitat for the insect populations that in turn feed their chickens. Besides coffee, there is also corn for the daily tortillas. Importantly, not everything is planted: usually there are areas of forest left undisturbed, following a philosophy of minimal intervention that seeks to secure the long-term health of the landscape and by extension the Campesino himself. There are few communities in the world that embody this philosophy more than the people of Tenejapa.

Tenejapa is a territory of the Tseltal: one of several indigenous communities in Chiapas, Mexico. Theirs is an existential relationship to the crops they tend, regarding the plants that bear their bright, memorable coffees as being part of a living community — the forest. They let their crop grow wild as a matter of age-old tradition.

10 years in the making, Noma Kaffe is a coffee subscription built on direct partnerships with farmers and roasted by our team in Copenhagen. For a limited time, we’re offering the chances to taste specific lots as a single bag purchase.

Each release reflects close collaboration at origin, showcasing the character of a specific harvest and producer. Now in our second year of the subscription, we'll revisit producers we admire, deepen our partnerships, and introduce new farmers that share our approach to quality and care for the land.

You’d be forgiven for assuming that the fresher the roast, the better the coffee. However, for best results, rest our coffees for a minimum of 2 weeks after their date of roast. In fact, many of our coffees reach their peak after 3 to 6 weeks.

Freshly roasted coffee contains a lot of residual carbon dioxide from the roasting process. Allowing our coffee to rest gives the beans the chance to release this gas and to open — roasty flavours will soften, allowing the sweeter, more aromatic tones to emerge... In other words: patience is a virtue!