Certification/Grading: EP, Organic
Tasting Profile: Chocolate, pecan, and 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.
About the Coffee:
These fine Mexican coffees, which often approach or exceed the definition of a gourmet coffee, are known for having a semi-light body, and nutty flavor with chocolaty overtones. The finest Mexican coffees have a delicate body with an acidy snap and very pleasant dryness like a fine white wine. More and more restaurants are using Mexican coffees because of their lightness and low acidic levels, a long with it’s fine dry fruity-ness aftertaste.