Roaster’s Club November Feature: Mexico Chiapas
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.
