Description
This coffee comes from the community of Vista Alegre in Chiapas, located 7.6 km northwest of Montecristo de Guerrero, within the buffer zone of El Triunfo Biosphere Reserve—also known as “La Suiza.” Coffee is the main economic activity in this region. Following devastating natural disasters in 2006 that displaced hundreds of residents, the community has been deeply committed to environmental conservation. They’ve implemented live barriers and reforested the area with fruit trees, creating the conditions for thriving harvests of high-quality coffee.
Don Rolimber’s farm sits at an elevation of 4200 feet above sea level, where he primarily grows Bourbon and Typica varieties. Coffee has been his lifelong work—a tradition passed down from his grandfather. His farm is certified organic, and he takes great care to produce coffee in a way that’s both environmentally responsible and sustainable. As a father of five, coffee is a true family effort. Together, they work hard to ensure only the best cherries are selected—harvested fully ripe, floated to remove defects, and carefully depulped. The parchment is fermented for a full day to reach the ideal point, then washed with clean water and dried slowly under partial shade.
Tasting Notes:
A great daily drinker! Works well from light to dark roasts. Very sweet and chocolaty cup of coffee with some lemony/floral crispness upfront. Light roasts will show stronger citrus mixing with a nuttier darker tone, small hint of caramel will show with a little longer setup. Could be a bit acidic for some, but presents nicely for those who like a little citric hit and a nuttier cup profile. Medium roasts smooth out the cup and move the darker tones to more along the chocolate like alley, far less noticeable citric tones. Likely the best roast for daily drinking, but will be personal preference. Closer to 2nd crack or touching it, a strong chocolate like profile, more semi-sweet with very low acidity and a creamy mouthfeel with a little spice in the aftertaste.
Roasting Notes: An easy coffee to roast: medium chaff levels 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. For espresso or cold brew fans, roasting it a bit darker is likely wise for a sweet and chocolaty treat, too light and it can concentrate that citric edge. Drip, pour-over or French press, will be a much showier, balanced cup at the light-medium roast level.
Bourbon, Typica, Caturra, Costa Rica, Oro Azteca, Márago
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