Mexican coffees are extremely popular for their subtle flavors and range of body. The southern state of Chiapas is the primary coffee-growing region, where tropical conditions, high altitudes, and volcanic soil create ideal growing conditions. Coffee was first introduced to Mexico's Veracruz region near the Caribbean, but today Chiapas produces most of the country's coffee. There is an ongoing debate about whether Chiapas or Veracruz produces the best Mexican coffee. Good Mexican coffee tends to have a light body with mild acidity.
The coffee beans are large and grown at high altitude on multiple small family farms in Chiapas. Many of the producers are indigenous families, a legacy of the Zapatista movement that prevented corporate monopolies in the 1990s. The beans undergo European Preparation to minimize defects and are wet processed, removing the cherry skin and pulp after harvest. With hints of chocolate and hazelnut, Chiapas coffee works well as a standalone cup, offering a taste as rich as its history.
Picture shown is of medium roast beans.
Mexican Chiapas 16oz
Notes of nuts, brown sugar, and chocolate.
Region: Central America
Aroma: Chocolate
Body: Medium
Acidity: Mild
We recommend medium roast for all brewing methods.
Please choose a grind preference when adding to cart. French Press will be a coarse grind. Drip is a medium-fine grind which works well for standard coffee makers or for pour over using a paper filter. Espresso grind is very fine and typically only for espresso machines using a double-walled basket.
$3 local delivery fee within 3 miles of Oviedo or UPS shipping rate to anywhere in the contiguous US. In order to get you the freshest coffee, we roast to order and usually ship within 24 – 48 hours of roasting. Shipping cost shown at checkout.