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Medium roast with a creamy body notes of milk chocolate, roasted almonds and caramel.
Region: Chiapas - Tacana Volcano
Soil: Volcanic, rich
Process: Fully washed
Variety: Blend of catucai, acaia, mundo, novo, bourbon and yellow catuai
Elevation: 900 – 1200 masl
Notes: creamy, milk chocolate, roasted almonds, caramel
Bordering Guatemala and the pacific state of Oaxaca, Chiapas has been cultivating the majority of Mexican grown coffee for decades, with a majority of smallholders coming from the indigenous populations leading the way. This particular lot hails from the region surrounding the Volcano Tucana, the second highest peak in Central America. EP or European Process refers to the hand sorting that takes place before sacking the beans, guaranteeing no more than four defects per one-thousand beans. This coffee is a lovely every day drinker…as drip or pour over. It’s smooth and creamy, with chocolate and almond notes and a beautiful caramel finish.