MEXICO, North America

Origin

• 🇲🇽 Mexico

Tasting notes

Character

• Clean
  50
• Bright
  40

16oz / 454g Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Cocoa, Brown Sugar, Walnut Origin: MEXICO Roast Level: Light Region: Sierra Madre, Chiapas Co-Op: Productores de café de Motozintla (PROCAFEM) Growing Altitude: 1200 metres Arabica VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Harvest Period: December to May Milling Process: 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., Sun-driedNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Certification: Fair Trade & Organic Productores de café de Motozintla (PROCAFEM) has over 335 members from the state of Chiapas, including the communities of Siltepec, Bella Vista, Escuintla and Motozintla. The growing area is dominated by pine-oak forest, ferns, and cedar. PROFECAM assists its members with subsistence farming aid and preserving the maya-quiché culture.