Focus on specialty brings promise and flavor to a microregion in Chiapas
Surprisingly sweet and comforting for a flawless morning cup
Historically, Mexican coffee has been sourced as an inexpensive, low-grown blender with characteristics described as "nutty" and "chocolate." This is due in large part to lower elevation, lack of governmental infrastructure, and being one of the countries hit hardest by the disease known as 'coffee leaf rust.' However, with the spread of education, resource, and an eye on specialty quality, Mexican coffee can have extremely complex, soft citric acidity, and a balanced sweetness in the form of chocolate and caramel, all packed into a super clean cup.
In the early 20th century, large colonial estates were broken up in a government-lead land redistribution effort. This gave land back to the workers and indigenous communities, as well as enabled more small business opportunity, but also made it harder to sell the coffee. Most farmers own small plot of land averaging 1-5 hectares, making it harder to gain access to buyers and produce enough coffee to on their own. Strong community cooperatives, run as democratic associations, have become a viable solution.
This coffee was selected working with a cooperative to highlight the flavor profile of the microclimate in the municipality of Siltepec in Chiapas, Mexico. The producers in Chiapas depulp coffee mostly by hand, patio dry it, and then take the dry parchment to a central respository where it's sorted very carefully. The best lots are kept separate and then combined to sell. This process showcases the unique cup profile of this community and results in a high-scoring coffee that elevates the usual chocolate and nuttiness seen from Mexico. Buying in this model, with our partners, means not only investing in the sustainability of a whole community of growers, but also part of a support system that allows producers to re-invest in their land and operations, and increase their quality to microlot level.
Dial into next level flavor with notes of walnut, dates, and soft acidity. Baking spices and caramel add depth to a cup that's already comforting and sweet. We recommend starting with a 1:16. brew ratio, filtered water at 206-208F, a medium grind, and a 3-3.5 minute brew cycle.