Screen Size/Grade: Screen 16/17, SHG (Strictly High Grown)
Varietal/Species: Bourbon, Mundo Nuevo, Catura
Process: Fully washed, sun dried
Aroma: Sweet and delicate
Flavour: Sweet, light nutty notes with hints of tea biscuit
Altitude: 1400 meters above sea level
Harvest Period: November to February
The vast majority of Mexican coffee, and particularly organic coffee, is grown by small farmers in the southern-most states of Chiapas and Oaxaca. These two states also happen to be the poorest in the country, and not coincidentally, have the largest indigenous populations. Coffee is one of Mexico’s most lucrative exports, and is grown by more than 500,000 farmers, around 70 percent of whom are smallholders with less than 10 hectares of land. Large estates are rare – only 0.06 percent of farms are larger than 50 hectares. [Source: Amecafé, August 2012].
From as far back as the mid-1900s, Chiapas, a city in the southern region of Mexico, has been a top producer of quality gourmet coffee. The fertile volcanic soils spread across the state, the mountainous landmass, and the favorable climate allow the Chiapas region to produce exceptional coffee. Coffee produced in this area is medium-bodied, and delivers rich delicate flavors, with an abrupt tang.
Owing to the hot, tropical climatic conditions of the state, the “Altura” graded Mexican origin coffee is considered the highest quality coffee produced in the area.