MEXIC CHIAPAS

This lot comes from the southern Sierra Madre de Chiapas mountains, on the border with Guatemala, where cool temperatures ensure the beans develop slowly. After hand-picking, the coffee is fully washed. The carefully monitored fermentation stage and slow sun-drying guarantee a clean cup that retains its natural sweetness intact.

The sensory profile is warm, comforting, and well-balanced. From the very first sips, a rich milk chocolate base stands out, supported by a dense sweetness characteristic of molasses. The cup has a round texture, and as it settles, the finish brings familiar hazelnut notes to the forefront, leaving a balanced and lingering aftertaste.

The omni-roast gives this lot excellent flexibility for any brewing routine. If you opt for filter extraction, you will get a clear, clean cup where the molasses sweetness and hazelnut notes weave together into a soothing brew. Prepared as an espresso, the coffee gains a lot of body and richness. The milk chocolate notes intensify, forming a dense, creamy shot free of harsh acidity—an ideal base for both a classic espresso and milk-based drinks.