THIS COFFEE HAS SOLD OUT. This is a "coffee" coffee, a low-acid, balanced cup. Notes of brown sugar, roasted nut, and hints of black tea and dried fig. City+ to Full City+.
Out of Stock
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Keeping Mexico coffee on our list is quite the challenge for us. We aren't currently traveling to Mexico, and most of the samples we've seen over the last few years aren't sorted to a standard we are happy with. This coffee sort of fell in our lap. That is to say, we didn't search it out, but a sample was blindly dropped off at our Oakland warehouse a few months back. Even as an early harvest "type" sample, we were pleasantly surprised by both the preparation and the cup quality. The coffee is from a confederation based in Chiapas - basically a corporate entity collectively owned by farmers, nearly 3000 families in total. They work in several highland growing regions - mostly inhabited by indigenous Mayans - and this coffee is from a group of around 300 small-holders in the Jaltenango micro region. As a group they benefit from collective bargaining, agricultural training, and reinvestment programs that help command a higher premium for their coffee.
The dry grounds show a nice range of baking spice smells, along with some raw sugar sweetness.Taking the roast toward FC builds a more pungent, molasses smell. The wetted grounds of light roasts have a mingling of toasted caramel and nut, with a bittersweet sense on the break. There is a really nice balance of sugar browning sweetness and roasted nut elements in City+ roasts, gentle acidity, and black tea hints. Full City roasts have a dried fig note, along with a sort of "cheap" chocolate flavor. The finish is bittersweet and a nuttiness rings out in the long aftertaste. This is a "coffee" coffee, and one of the best Mexico coffees we've tasted in a while.