Mexico Chiapas Villa Corzo
Modest Chiapas profile of sweet nutty hints, moderate low tones, and acidity on the quieter side. Burnt sugar, pistachio bar, chocolate almond granola, lingering bittering roast tones. City+ to Full City+. Good for espresso.
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Full Cupping Notes
A modest Chiapas flavor profile of sweet-nutty hints, moderate low tones, and unimposing acidic impression. City+ roasts smelled of raw hazelnuts, creamy and sweet, with mild raw sugar and green nut notes. There's a bittersweet-savory exchange in the aroma, like chocolate pistachio, with intense cocoa roast tones when breaking the crust. The cup flavors are right in line with smells, and did not disappoint! Some very nice dark sugar/burnt sugar flavors help define the core sweetness in the brew, and fades to more intense bittering roast tones in the finish. Nutty hints that come through brought to mind pistachio bar, and chocolate almond granola. Cocoa flavors have a sharpness that leads to a very slight herbal aspect in the long aftertaste. Definitely of the "crowd-pleasing" variety, and should do well dark roasted too.
- Process Method Wet Process (Washed)
- Cultivar Caturra Types, Bourbon Types, Typica Types, Modern Hybrids
- Farm Gate No
This Chiapas coffee comes from a producer group in Villa Corzo highlands of Chiapas. Farms are very small, typically around 3 to 5 hectares in size. Altitude in this area ranges from around 1300 to 1900 meters above sea level, and farms are planted in a mix of cultivars, such as older Bourbon and Typica types, with other disease resistant hybrids too. Coffee is home processed, meaning each farmer is responsible for processing their harvest down to dried green (with the parchment layer) before delivering to the local mill. Processing small batches in heterogenous way like this can lead to a range of profiles from one farm to the next, and often helps bring complexity to blends. We found this community blend offered structured acidity and mild top notes when roasted light. It's a definite 'crowd pleasing' coffee, and can also be roasted dark for hefty chocolate roast flavors that will work well in espresso.
| Region | Villa Corzo, Chiapas |
|---|---|
| Processing | Wet Process (Washed) |
| Drying Method | Raised Bed Sun-Dried |
| Arrival date | June 2025 Arrival |
| Lot size | 50 |
| Bag size | 69 KG |
| Packaging | GrainPro Liner |
| Cultivar Detail | Bourbon, Catimor, Caturra, Mundo Novo, Typica, Oro Azteca, Pluma Hidalgo |
| Grade | SHG |
| Appearance | .6 d/300gr, 15-17 Screen |
| Roast Recommendations | City+ to Full City+ |
| Recommended for Espresso | Yes |
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