El Ciprés Mexico

Bakers Chocolate | Red Apple | Cane Sugar 

Region: Chiapas 

Elevation: 1200-1950 MASL

Varietals: CATURRA / TYPICA / Maresellesa 

Process: Washed

Roast: Light - Medium 

The Coffee: 

This coffee is roasted light medium to highlight natural sweetness and hallmark characteristics of origin that include nutty, bakers chocolate, cane sugar with a finish of red apple and mild acidity. This coffee can be brewed in any format from drip to espresso with aeropress, pour over and drip at higher temperatures highlighting the red apple finish. 

The Producer: 

Sourced from indigenous coffee-producing communities in the Tenejapa region of Chiapas, this lot reflects the distinct identity of Mexican coffee. The region’s high elevations, volcanic soils, and rich cultural heritage shape both the land and its coffee. Producers cultivate varieties including Caturra, Typica, Costa Rica, and Marsellesa, all processed using washed method to preserve clarity and highlight regional character. Harvested at altitudes up to 1950 MASL, the coffee undergoes overnight fermentation before being sun-dried on patios for 12 to 18 days.