Notes: Medium/Dark roasted coffee that is bursting with flavors of savory spices, Big Cocoa, gentle low acidity, silky smooth with a resonate spicy finish.
This classic full-flavored coffee is perfect for darker coffee lovers. It screams for a decadent dessert to pair with its silky smooth finish. Sit by the fire a while longer and enjoy the luxury of this amazing rich coffee.
The Oaxaca & Chipias regions are Altura Pluma (“high grown”)
Being a high-grown coffee, specialty Mexican coffee can withstand the higher temperatures of a dark roast. It has a delicate acidity, giving it an almost sweet taste with hints of fruit and nice savory spice notes.
It is graded European Prep (EP), allowing only 8 defects per 300 grams. Defects can be small stones, sticks, deformed beans or other anomalies. EP is the highest standard for grading. The coffee is fully washed of the fruity pulp before drying. The washed processing brings out the acidity and gives the coffee a clean taste.
Region: Our Mexican is grown on the high slopes in the area of Oaxaca and Chiapas (OC) in the Southeastern region. Small family farms harvest the coffee in October and continue through March.
Body: Full, Rich
Balanced coffees will have a nice mixture of both attributes so that one does not overpower the other. It will be the most complex in flavor, giving you the sweetest flavors. It will give you a nutty depth and spice of a dark roast with a gentler acidity to round out the flavors of the coffee.
Mexico has a varied landscape with rainforests, long beaches on both sides of the country, deserts, high plateaus and mountains with rich volcanic soil, perfect for growing coffee.
Mexico is a top exporter of coffee and the number one exporter to the United States. It provides income to about two million people throughout the country. Coffee arrived in the country in the late 18th century, brought in by the Spanish. Previously gold and silver were the main commodities of the country by in 1950, skyrocketing prices of coffee encourage the growth of the industry and established Mexico as a primary supplier. However Mexican coffee was not without its growing pains and struggled through the 1990s and early 2000s.