The Chiapas coffee has notes of jasmine, bergamot, lemongrass, and vanilla, and is overall very smooth with a buttery mouthfeel. The Oaxaca has hints of caramel, yellow fruit notes, orange acidity, creamy body, and floral notes. Our Mexican has chocolate, cinnamon, green apple, and leaves an incredible explosion of flavor.
Coffee reached Oaxaca years later, in 1874. The low market price of the cochineal bug (Dactylopius spp.), used to dye cloth, forced growers to abandon it as a crop and turn their efforts to finding land appropriate for growing coffee.
Since coffee has been introduced into Chiapas at the end of the 19th century, it has become the major region of coffee cultivation in Mexico. During the early 1980s, coffee plantations in Mexico spread rapidly over 12 states. In 1982, the total amount of land in Mexico used for coffee production was 497,456 hectares.
Certification/Grading: EP, Organic
Tasting Profile: Chocolate, cinnamon, green apple.
Grower: Coffee growers from Chiapas and Oaxaca
Variety: Typica, Criollo, Bourbon, Mundo Novo, Caturra
Region: Chipias and Oaxaca, Mexico
Altitude: 900-1000 M
Soil Type: Clay Minerals
Process: Fully washed and sun-dried.
“EP” for instance, stands for “European preparation,” which means that the coffee is screen-size 15 and above, with a maximum of 8 defects within 300 grams. (Less common, “American preparation” or AP allows for a screen size above 13, with 23 defects per 300 grams.)
In the case of organic coffee, there are no synthetic fertilizers or chemicals used in growing or production, which means cleaner beans, air, land, and water. The coffee is grown with only organic fertilizers, like coffee pulp, chicken manure, or compost.
- For espresso machine, Moka pot, and 9barista, take the Espresso grind
- For pour-over, dripper, French Press, Chemex, AeroPress, take the Standard grind
- For expert grinding, take the whole beans, always the best choice.