Roaster's Club November Feature: Mexico Chiapas

Roaster’s Club November Feature: Mexico Chiapas

Country: Mexico
Region: Chiapas
Altitude: 900-1200 MASL
Farmer: Edificio Cooperativa
Varietal: Catucai, Acaia, Mundo Novo, Bourbon, Yellow Catuai
Process: Washed

Tasting Notes: Caramel, Milk Chocolate, Roasted Almonds

Though somewhat of an underdog in specialty coffee, Mexico is known for producing creamy-bodied, chocolate-forward coffees that can be bright and sugary like many Guatemalan coffees, or clean and malty like one would come to expect from Costa Rican coffees. The Chiapas region of Mexico has been producing most of the Mexican-grown coffee for decades, with a majority of smallholders coming from indigenous people leading the way. 

This coffee lot is grown in the volcanic soil provided by the Volcan Tacano, the second highest peak in Central America after the Volcan Tajumulco in Guatemala. Much like volcanic soil can lend its splendor to the taste of wine, its rich mineral content makes it fertile for coffee cultivation. Providing extra nutrients to plants ultimately lends extra flavor to the terroir of the roasted coffee. 

Best Brewed As… French Press, Clever, Espresso.
Try It With… White Chocolate and Oat Milk.
Pairs Nicely With… Shortbread, Strawberries, Neufchatel Cheese.