Mexico

Roast: Medium

Tasting Profile: Chocolate, cinnamon, green apple.

Grower: Coffee growers from Chiapas and Oaxaca

Variety: Typica, Criollo, Bourbon, Mundo Novo, Caturra

Region: Chiapas and Oaxaca, Mexico

Altitude: 900-1000 M

Soil Type: Clay Minerals

Process: Fully washed and sun dried.

Available sizes: 12oz ($22.99) | 1 LB ($34.99) | 2 LB ($49.99) | 5 LB ($89.99)

How to Brew Your Best Cup

Chocolate, cinnamon, and green apple from the highlands of Chiapas and Oaxaca — an approachable, well-balanced medium roast that brews beautifully in any method.

• Drip Machine — 1–2 tbsp per 6 oz filtered water. Medium grind. Clean and balanced — the chocolate and cinnamon notes come through effortlessly.
• Pour-Over — Medium-fine grind. 1:15 ratio (1g coffee : 15g water). Bloom for 30 seconds, then pour in slow circles. Highlights the green apple brightness and cinnamon warmth with clarity.
• French Press — Coarse grind. 1 tbsp per 4 oz water. Steep 4 minutes, press slowly, pour immediately. Full-bodied with the chocolate notes deepened.
• Cold Brew — Coarse grind. 1 cup coffee to 4 cups cold filtered water. Steep in fridge 12–24 hours, strain and serve over ice. The chocolate and apple notes are excellent cold.

Pro Tip: Fully washed and sun dried processing gives this coffee clean, crisp flavors — brew at 200–205°F with filtered water. Store in an airtight container away from light and heat.