Description
Within the region of Motozintla, farmers utilize traditional processing and production methods. Each individual farm controls the production of each cherry from the planting of the seeds to the drying of the coffee.
Coffee is taken to elevated surfaces, usually rooftops of the producers’ homes, to dry. The region is known for having extremely light rainfall, which allows the farmers to optimize their 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. Altitudes reach 1500-1900 masl, nice very high altitudes, and varietals include Typica, Bourbon, Caturra and Catuai.
Tasting Notes:
A great daily drinker! Lovely cup from light to dark roasts; a nice solid medium roast was our favorite. Sweet nutty, caramel and toffee like tones at the light to medium roast points, a bit more chocolaty/nutty at the darker roast points.
Lighter Roasting:
Lemony crispness upfront, slightly floral, medium bodied pushing into a fuller bodied cup at darker roasts. Hints of a soft fruit tone as the cup cools.
Darker Roasting:
Big bodied, semi-sweet and very chocolaty with some nuttier accents. Still a very smooth cup up until French Roast (decently into 2nd crack). Picks up some complimenting roasty/smoky notes as one approaches 2nd crack.
Roasting Notes: An easy coffee to roast. Medium chaff, nice screen and even roasting. A little longer setup helps smooth out a bit of acidity if you roast it a bit too light for your preference.
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