Single-origin Mexican coffee — grown specifically with cold brew in mind — boasts a smooth profile with notes of dark chocolate and hints of brown sugar.
Grown at 1,400-1,900 meters in the Chiapas region, the beans are a mix of Typica, Catimor, and Bourbon varietals. Because of the rich soil and lush climate, Chiapas is suited to grow some of the best coffee in the world — with a refreshing medium acidity and a balance of dark chocolate and brown sugar.
• Region: Chiapas
• Altitude: 1,400-1,900 M
• Process: Fully Washed & Sun Dried
• Variety: Typica, Catimor, and Bourbon
• Certification: Fair Trade, Organic
• Grade: SHG, EP
Chiapas produces some of the best coffees in Latin America due to a mix of climate, high altitudes, rich volcanic soils, and most importantly a centuries old tradition of coffee planting.
Grown at 1,400-1,900 meters in the Chiapas region, the beans are a mix of Typica, Catimor, and Bourbon varietals. Because of the rich soil and lush climate, Chiapas is suited to grow some of the best coffee in the world — with a refreshing medium acidity and a balance of dark chocolate and brown sugar.
From Mexico, the natural-processed coffee beans — fully washed and sun-dried — are flown to our roastery in California, just outside Los Angeles.
There, the coffee is medium-roasted in micro lots.
Micro roasting allows for precise control over the roasting process, ensuring each batch is perfectly tailored to enhance the smooth, rich flavors ideal for cold brew. This method highlights the unique characteristics of the beans, resulting in a well-balanced, exceptionally smooth, and flavorful cold brew experience.
Rustic sweetness, rich flavor, high complexity and deep body. Notes:
• Dark Chocolate
• Brown Sugar
• Citrus
• Floral
