ROAST LEVEL: MEDIUM-LIGHT

TASTING NOTES: CHOCOLATE-NUTTY-CARAMEL-MILD CITRUS

GROWER: Smallholder farms around Chiapas

REGION: Chiapas, Mexico

PROCESS: Fully washed and dried in the sun

VARIETY: Bourbon, Catuai, Catimor, Caturra, Pacamara, and Typica

ALTITUDE: 1100 – 1800 masl

SOIL: Clay Minerals

This Mexican coffee is sourced from small scale coffee producers from the southern state of Chiapas, Mexico, where there are mountain ranges that provide higher altitudes and ideal climates for cultivating coffee. Each producer cultivates coffee with organic practices on farms that average just a few acres in size, small enough to process their own coffee with their own micro-mill.  During the harvest, each producer follows a strict protocol that starts with selective picking with focus on fully ripened cherries.  The cherries are washed and floated to remove damaged and less dense coffee, and then macerated in airtight containers for up to 48 hours.  The selected cherries are then depulped, fermented, washed and gently dried and stored until it is time to prepare the coffee for export.