Chiapas is Mexico's southern most state with Guatemala to its south and east and the Pacific Ocean to its west. Some of Mexico's best coffees come from Chiapas. It is a mountainous region with coffee growing at high altitudes in rich volcanic soils. Most of the coffee in the region is shade grown and planted intermixed with native species to help promote healthy ecosystems. Many smallholder farmers (and entirely women!) contributed to this lot with many belonging to the region's indigenous groups.
The cup is clean and expressive, hardly resembling a decaffeinated coffee with flavor notes like cocoa, honey, and even some top notes of orange citrus.
Brew tips
There are many ways to brew a great cup of coffee. Here are some recipes for a few different brew methods that we have found work well for this coffee.
auto-drip
Coffee to water/ratio: 70g coffee to 1120g water (about 10 cups)/1:16
Grind: coarse-medium
espresso
18g coffee in (dose according to your basket)
42g espresso out
39 seconds
french press
Coffee to water/ratio: 24g coffee to 300g water/1:12.5
Grind: coarse-medium to coarse
Water temp: 198-205 F
Technique: Pour to 300g, at 1:30 stir thoroughly (about 12-15 seconds) at 4:30 press and pour.
pour-over
Coffee to water/ratio: 19g coffee to 300g water 1:15.79
Grind: coarse medium
Water temp: 198 F
Technique: pre-rinse filter, bloom with 50g, after 30 seconds start first pour of 150g (200g total) going in concentric circles to thoroughly engage all the grounds then pouring hard into center with last 35-50g to create some turbulence and mix grounds around, once drained through start second pour of 100g (300g total) in similar manner as the first.
