Mexico

Medium roast with a creamy body notes of milk chocolate, roasted almonds and caramel. Region: Chiapas - Tacana Volcano Soil: Volcanic, rich Process: Fully washed Variety: Blend of catucai, acaia, mundo, novo, bourbon and yellow catuai Elevation: 900 – 1200 masl Roast: Medium Notes: creamy, milk chocolate, roasted almonds, caramel Bordering Guatemala and the pacific state of Oaxaca, Chiapas has been cultivating the majority of Mexican grown coffee for decades, with a majority of smallholders coming from the indigenous populations leading the way. This particular lot hails from the region surrounding the Volcano Tucana, the second highest peak in Central America. EP or European Process refers to the hand sorting that takes place before sacking the beans, guaranteeing no more than four defects per one-thousand beans. This coffee is a lovely every day drinker…as drip or pour over. It’s smooth and creamy, with chocolate and almond notes and a beautiful caramel finish.