Tenejapa Medium, Mexico

Origin

• 🇲🇽 Mexico

Tasting notes

Character

• Sweet
  75
• Bright
  30
• Bold
  25
• Comforting
  25
• Clean
  20

Agustín Lopez produces coffee in Tenejapa, a municipality in Chiapas’ Altos region, known for high elevation and temperate climate. His farm sits at 4,590ft where cool temperatures and consistent rainfall allow slow and even cherry maturation. Coffee farming in this region is often a multigenerational practice, shaped by experience, limited resources, and families that have grown and worked together for decades. He lives in a small community with his young daughter, and like many smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. producers in the area, he works a modest plot of land, managing all aspects of production with the support of his family. This lot was fermented, thoroughly washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly., then dried on patios. To avoid over-fermentation or moisture retention, the coffee was regularly turned to even drying. Agustín’s efforts yield a coffee with notes of dark chocolate, light caramel, and white honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural..