Tasting Profile: Chocolate, cinnamon, green apple

Mexico’s coffee-growing regions of Chiapas and Oaxaca are known for producing high-quality beans with rich, dynamic flavors. This particular coffee, grown by smallholder farmers from these two regions, showcases the distinct characteristics of each area, resulting in a harmonious and flavorful cup. With tasting notes of chocolate, cinnamon, and green apple, this coffee offers a balanced blend of sweetness, spice, and bright acidity.

Chiapas, located in southern Mexico near the Guatemalan border, is one of the country’s most prolific coffee-growing regions. The high-altitude farms, fertile volcanic soil, and subtropical climate create ideal conditions for cultivating exceptional coffee. Coffee from Chiapas is known for its chocolatey, full-bodied flavor and mild acidity, which provides the foundation for this coffee’s rich and smooth character.

Oaxaca, another famed coffee-producing region, contributes a different dimension to the blend. Oaxacan coffee is often grown in slightly lower altitudes but benefits from the region's cooler climate and rich biodiversity. This region’s beans are renowned for their bright acidity and fruity undertones, bringing a lively freshness to the cup. When combined with the chocolate notes from Chiapas, Oaxaca’s bright flavors add balance and complexity, creating a delightful contrast.

The medium roast brings out the best of both regions’ profiles, enhancing the natural sweetness of the chocolate and adding depth to the cinnamon spice. A subtle note of green apple adds a refreshing, crisp acidity that brightens the cup, making it both rich and lively. The warm, spicy undertones of cinnamon give the coffee an inviting warmth that pairs perfectly with the chocolatey base, creating a cozy, well-rounded flavor experience.

Mexico has a long history of coffee cultivation, with coffee first introduced in the late 18th century. Today, smallholder farmers in Chiapas and Oaxaca are at the heart of the country’s coffee industry, many of them using traditional, organic farming practices that have been passed down through generations. These farmers often grow coffee under the shade of native trees, which not only helps preserve the local ecosystem but also contributes to the development of high-quality beans.

A fun fact about Mexican coffee culture: Mexico is one of the world’s leading producers of organic coffee, with a large percentage of coffee grown in Chiapas and Oaxaca certified organic. The emphasis on sustainable, organic farming in these regions has made Mexican coffee highly prized for both its flavor and its environmentally conscious production methods.

Mexico Chiapas & Oaxaca coffee is a delightful representation of the country’s diverse coffee-growing regions. With rich chocolate notes from Chiapas, a touch of cinnamon spice, and the bright acidity of green apple from Oaxaca, this coffee offers a well-balanced, multi-layered flavor profile. It’s an excellent choice for those who appreciate a cup that is both comforting and complex, all while reflecting the unique terroirs and traditions of Mexico’s premier coffee regions.

Grower: Coffee growers from Chiapas and Oaxaca

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

Region: Chipias and Oaxaca, Mexico

Altitude: 900-1000 M

Soil Type: Clay Minerals

Process: Fully washed and sun dried.

Roast: Medium