Mexico grows mostly shade-grown Arabica coffee, with Robusta making up only 3–4% of the country’s crops. 35% of Mexico’s coffee is grown at 900 M., conditions that – in Mexico’s relatively cooler climate – are favorable for higher-quality coffees.
Oaxacan coffees are both distinctive and in high demand. They tend to be sweet with caramel overtones, notes of yellow fruits, orange acidity, a creamy body, and floral hints.
While Chiapas coffees you will taste notes of chocolate, nuts, citrus, and lemon, along with a round and lasting body.
Mexico is the perfect coffee region for those who like a natural sweetness paired with fruity acidity.
Certification/Grading: EP, Organic
100% Arabica Beans
|ABOUT THIS BEAN|
|REGION||CHIAPAS & OAXACA|
|VARIETY||BOURBON, TYPICA, CRIOLLO, MUNDO NOVO & CATURRA|
|ELEVATION||900 - 1,100 M|
|SOIL||CLAY MINERALS RICHEN SOIL|
|CUP COMMENT||COCOA, CINNAMON, GREEN APPLE & SWEET FRUIT|
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