Mexico Chiapas
CaramelMilk ChocolateWalnut
Washed Process · Chiapas · Siltepec, Motozintla
Size
Roast Date
Upcoming Roast: July 31
Quantity
1
Total
$16.50
02/The cup
A regional washed lot from Siltepec, high in the Sierra Madre de Chiapas in southern Mexico. It gathers coffee from many small-scale farmers, most working just a few hectares. Grown between 1,500 and 1,900 meters as a mix of Typica, Caturra, Bourbon, and Catuaí. A softly bright, crowd-pleasing cup with real sweetness: caramelized sugar, milk chocolate, walnut, and a lemon-black-tea lift. A comfortable everyday coffee, best from a medium roast.
Caramel·Milk Chocolate·Walnut
03/Provenance
- Producer
- Smallholder farmers
- Region
- Chiapas · Siltepec, Motozintla
- Altitude
- 1500–1900 masl
- Varietals
- Typica, Caturra, Bourbon, Catuai
- Process
- Washed
05/Brew
Recipe
- Dose
- 18 g
- Water
- 300 g
- Ratio
- 1:16.7
- Grind
- Medium
- Water temp
- 94°C
- Total time
- ~2:45
Pour schedule
- 0:00Bloom — 50 g
- 0:45Pour to 150 g
- 1:15Pour to 225 g
- 1:45Pour to 300 g
- 2:30Drawdown done
Tips
- Rinse the filter with hot water before brewing — removes paper taste and preheats the cone.
- Bloom should swell evenly. Uneven swell means grind is too coarse or water too cold.
- Aim for a flat bed at the end. Mounded = uneven extraction.
06/Take it home
1
1