Our Mexican Motozintla Coffee Is Wild, Unpredictable, and Packed with Flavours
The small farmers that work in this region use traditional methods of producing and processing their coffee. Following organic practices, each individual farm controls the production of each cherry: from the planting of the seeds to the drying of the coffee. In the afternoons the coffee is taken to elevated surfaces, usually the roofs of the producers’ homes. Since this region is known for having light rainfall during this time period, the farmers use nature to optimize their farming practices.
Motozintla - from Tzotzil language meaning ‘Squirrell's Hill’ - is in the region of Sierra Mariscal, bordering Guatemala and sharing the healthy and distinctive volcanic soil that provides coffee with characteristic profile and excellent quality.
This Organic Certified spot comes from the Motozintla microlot, made up of 496 individual producers. Altitudes reach 1500-1900 masl, and varietals include Typica, Bourbon, Caturra and Catuai.
A full bodied coffee with flavours chocolate, nougat, brown sugar and blackberry with a slight apple acidity cutting through to give it a clean finish.
Altitude - 1500 - 1900 meters above sea level
Origin - Mexico
Location - Motozintla, Chiapas
Farm - Co-Operative
Process – Fully Washed
Varietal - Bourbon, Typica, Caturra, Catuai
Certification - Organic, SHB
Roast - Medium
Strength - Medium
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