This coffee is coming from the southern state of Oaxaca, Mexico, where there are mountain ranges that provide higher altitudes and ideal climates for cultivating coffee. The vast majority of farms are family-owned with less than 10 acres of land. The coffee harvest typically begins in October and ends in March, very fresh new crop stuff.
Tasting Notes: Decaf Mexican is always one of my favorite beans to get a nice and strong chocolaty note in the decafs. Lower acidity and a bit fuller bodied, pretty hefty in its semi sweet bakers chocolate tones. A bit floral and sweet in the aromatics, adds to the drinking experience but doesn’t come through in the cup profile. A good one for you lower acidity chocolaty cup fans.
Roasting Notes: A easy one to roast, good from a medium to dark roast. Too light and those nice chocolaty notes come off a bit under developed. If looking for a smooth cup with a bit sweeter edge, make sure to keep it before 2nd crack. If you want a heftier cup with strong bakers chocolate, touching to into 2nd crack.