Ki-Saya is an organic certified coffee from the Chiapas region of Mexico, grown at altitudes between 1,200 and 1,800 meters. Produced by Indigenous Tzotzil and Tzeltal smallholder farmers, this coffee is a blend of Caturra, Costa Rica, Marsellesa, and Typica varieties. It undergoes a washed process with 12-17 hours of fermentation and is sun-dried on patios. The flavor profile features notes of cherry, apple, and a sticky sweetness, resulting in a clean and approachable cup that reflects the landscape and traditions of the Chiapas highlands.
Jacob Ibarra founded Tenfold Coffee in Houston in 2020 after discovering his passion for coffee during a gap year in Costa Rica. His co founder and partner Donovan McLagen is a four time South Africa Cup Tasters Champion and founder of Cabal Coffee Roaster, bringing serious calibration and sensory expertise to the operation. The team includes an SCA certified roaster trainer and multiple Q Graders, and Ibarra visits origin farms personally to build sourcing relationships across Ethiopia, Tanzania, Burundi, Brazil, Colombia, El Salvador, and Mexico. Tenfold supports tree planting in Burundi's Kibira National Forest and stumping projects in Ethiopia, extending its commitment to coffee communities beyond the transaction.
