Mexico Chiapas

Flavor Notes: Chocolate, almond, caramel, hints of dried raisin and apple
Roast Level: Medium Dark
Acidity: Low
Contents: Roasted Coffee
Preferred Brew Method: Drip or espresso, versatile for many roast methods.

Shipping Details:

Roasted to order for peak freshness. Orders placed by end of day Thursday will be included in the weekend’s roast schedule and available for that weekend's local market (if scheduled). For customers unable to meet us for local pickup, all roasted coffee generally ships Monday and Tuesday.

Process: Washed
Country of Origin: Mexico
Farm: Various growers in the Chiapas Highlands
Variety: Catuai, Typica
Elevation: 1200 - 1600m

Roaster's Notes: 

Coffee from the Chiapas Highlands in Mexico is known for steady rainfall, volcanic soil, and dense rainforests, making for ideal coffee growing conditions. Being one of the southern-most regions of Mexico, it shares a border with Guatemala and the entire region is well known for coffee production. While there are some similarities in growing conditions, the volcanic soil brings some unique properties to coffee from the Chiapas Highlands. This one brings all the best that the region has to offer, with a heavy body, low acidity, strong chocolatey and nutty notes, and slight bright fruitiness that makes it a great all-around coffee. 

To be very transparent, it took me quite a few tries to figure out how to roast this one in a way that I liked. Normally I can cup 3-5 samples of a coffee and know how I want to roast it. For this coffee, I was torn between lighter roasts and darker. The lighter version of this has a great sweetness and caramel-like expression while the darker roasts really brought forward the chocolatey notes. It took me 8 sample roasts to really hone in on what was the best way to roast this one but now I'm much more confident I'm portraying the best of what this bean has to offer. I ended up taking it into second crack to allow the caramelization to continue further but stopping before I lost some all of the nuances in the cup. You can expect mostly a classic flavor profile with a little more brightness, preventing the coffee from feeling flat or muddy. 

First Crack: ~8:30, 196C
Second Crack: ~
Ending: ~11:20, 218C
Moisture Loss: 15.8%

Brewer's Notes:

This coffee is very versatile. From French press to Espresso, this can do it all. The chocolatey notes and sweetness make for great milk-based beverages and I would also not hesitate to use this as a cold brew base either. Hope you enjoy!