Mexico | Medium Roast
Region: Motozintla, Chiapas
Processing: Wet process (Washed)
Drying Method: Patio Sun-Dried
Cultivar: Bourbon, Caturra, Catuaí, Typica
Notes: Crowd pleasing and balanced, brown sugar, cream caramel, vanilla pudding, brûléed banana, moderate level of acidity
Region: Motozintla, Chiapas
Processing: Wet process (Washed)
Drying Method: Patio Sun-Dried
Cultivar: Bourbon, Caturra, Catuaí, Typica
Notes: Crowd pleasing and balanced, brown sugar, cream caramel, vanilla pudding, brûléed banana, moderate level of acidity
Region: Motozintla, Chiapas
Processing: Wet process (Washed)
Drying Method: Patio Sun-Dried
Cultivar: Bourbon, Caturra, Catuaí, Typica
Notes: Crowd pleasing and balanced, brown sugar, cream caramel, vanilla pudding, brûléed banana, moderate level of acidity
Cupping Notes:
The dry fragrance has a clean smelling sweetness of light brown sugar, butter pecan, and baked goods like a shortbread cookie. The wet aroma is very sweet as well, with notes of butterscotch chips, toffee almond, and a potent whiff of caramel cookie on the break. The cup is crowd pleasing, with a balanced profile of sweetness, acidity, and mild roast flavors that's going to work very well at a wide range of roast levels. The sweetness translates as brown sugar in light and middle roasts, with a nice roast tanginess at Full City and beyond. The cooling coffee displays notes of cream caramels, vanilla pudding, and just a hint of brûléed banana. I'm picking up on a nicely moderate level of acidity in both my City and Full City roasts, with the darker of the two fading to a moderate aftertaste of semi-sweet chocolate. The darker roasts have the level of bittersweetness we look for in a good milk drink option, whether brewed cafe au lait, or espresso drinks like a cappuccino.
