The cup offers compelling sweetness and simple cup flavors that are softly-bright, and crowd-pleasing. Caramelized sugar, rice syrup, milk chocolate, walnut, lemon black tea.

This regional lot from Siltepec is such a pleasant coffee to drink, and strikes a nice balance between caramelized sweetness, with touches of acidity and bittersweetness. Our initial City/City+ roasts had a malty-sweet scent, caramel, oat milk, and hazelnut. Pouring hot water on the grinds drew out spiced sugars, with accents of dried fruit in the steam. The cup offers compelling sweetness and simple cup flavors that are softly-bright, and crowd-pleasing. It pulls together sweet profiles of caramelized sugar, corn and rice syrups, with hints of milk chocolate, and walnut. As it cools, there's a mild acidic hint of lemon black tea that feeds into some bittering aspects in the aftertaste.

The Sierra Madre de Chiapas mountain range cuts across a good portion of Central America, and is home to countless coffee farms in Mexico's southern Chiapas region. The area is made up of mostly small scale coffee farmers, many with just a couple hectares of land. The coffee that makes up this lot is pulled from higher altitude zones in Siltepec, spanning a range of 1500 to 1900 meters above sea level. Most of the farms are planted in older Typica and Bourbon types, with Caturra, and Catuaí cultivars mixed in. Each farmer processes their own coffee at home using small depulping equipment (motorized or hand-crank), fermenting in cement tanks, and then typically drying the coffee on rooftop patios. The coffee is well-balanced, and crowd-pleasing, and one you can develop to a wide range of roast levels.