Mexico Puebla Chichiquila

bourbon, typica varieties - washed

Mild Toffee • chocolate • fresh citrus

Medium Roast

Historically, Mexican coffee was viewed as an inexpensive, low-grown blender with cup characteristics including nuttiness, chocolate, and generally mild citric acid. Today, though, high-grown Mexican coffee has extremely interesting complex citric
and malic acidity, balanced sweetness in the form of chocolate and toffee, and an overall clean cup. We've had Mexican coffees that have absolutely knocked our socks off; in fact, some of the Cafe Imports sales staff wax very poetically about the
fruity, floral, vanilla-cherry-chocolate cups they've had from here. Being such a large producing country and relatively close to visit, Mexico is bursting with potential. The climate and altitude conditions are excellent for specialty coffee, and every year
more efforts are made to not just find it but improve it, and of course protect it from dangers like leaf rust and ojo de gallo. Throughout the countryside, you find a number of nurseries hosting stronger, better varieties that will lead to a sustainable
focus on quality and consistency. The diversity throughout the country leaves endless possibilities for new, exciting cup profiles. We have been thrilled to find taste characteristics from across the world present in coffees grown so close to home,
and we’re only at the beginning of discovering what is possible. Lot separation, altitude separation, variety separation—all are being tried more and more, with great results. We believe that some of the biggest opportunities and the most potential are
with our neighbors to the south, and we continue to nurture our relationships with growers there—specifically within the Chiapas region—to empower and encourage them as they continue to overcome the obstacles of the past 15 to 20 years

As is common throughout Central and South America, coffees in Mexico tend to be processed as Washed lots. While the details may vary from place to place, typically the coffee is de-pulped the same day it's harvested, then given a 12–18-hourfermentation in tanks or buckets before being washed clean of mucilage and dried. Drying typically takes place on patios or in mechanical dryers

Puebla is a small but diverse and volcanic region in Eastern Mexico. The cooler temperatures and impressive elevation create a microclimate suited to coffee production. Puebla hasn't received notoriety for its coffee historically, but in recent years, we've noticed stand-out microlots from the region. There are many small producers in Puebla that have yet to be recognized for their quality cultivation and harvesting of predominately heirloom varieties

COUNTRY: Mexico

REGION: Puebla Chichiquila

FARMER/GROWER: 

FARM: 

VARIETIES: Bourbon, Typica, Mundo Novo

PROCESSING: Washed

ALTITUDE: 1,200 to 1,800 m.a.s.l.