Mexico Organic Grupo de Bella Vista

A mild cup with muted sweetness of light brown sugar, Brazil nut and peanut brittle notes, faint dried fruit, soft acidity, and milky body. Heavy bittersweetness with roast development. City+ to Full City+. Good for espresso.

Out of stock
84.9
  • Process Method Wet Process
  • Cultivar Typica, Bourbon Types
  • Farm Gate No
  • Certifications Organic
Region Chiapas
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Lot size 60
Bag size 60 KG
Packaging GrainPro Liner
Certifications Certifications
Cultivar Detail Bourbon, Typica, Garnica
Grade SHG
Appearance .6 d/300 grams; 15-17 screen
Roast Recommendations City+ to Full City+
Type Organic/Fair Trade

The Bella Vista group are located in the Chiapas Central highlands, and this is an all organic lot from a local cooperative in the community. Coffee is often grown at or near the home, small plots that are harvested as part of a more integrated cash crop system. The coffee is cleaned and processed at the coop, this particular 60 bag blended lot being wet processed. Altitude in the growing areas is anywhere from 1400 to 1600 meters above sea level, and the common cultivars grown are Typica, Bourbon, and Garnica (cross of Mundo Novo + Caturra). 

This lot from Bella Vista is a mild cup, a muted sweetness of light brown sugar pulls together notes of Brazil nut and peanut brittle, with a big weighty body that is milky in consistency. This is a crowd-pleasing cup that offers fairly balanced bittersweetness at a wide range of roasts, starting at City+ and can be taken into 2nd snaps building heavy bittersweetness without compromising a sweet undertone. Nut and sugary flavors are what we'd expect from Chiapas, and there's a faint fruited quality too that reminds me of stone fruit in a way, dried apricot, with a bittering aspect that's a bit like a peach pit. There's not much acidity to speak of, which I think works with the mild mannered cup characteristics, and certainly when using darker roasts as single origin espresso, or as a bittersweet/body component to an espresso blend.