Yours Truly,

Roaster Notes:

Drinking Mexican coffee is like enjoying a candy bar in a cup. Mexican coffee beans express a wide range of flavors, but you can often find notes of chocolatey sweetness and subtle spices. This washed lot from Veracruz is full of Ibarra chocolate, toffee, and snickerdoodle cookie flavors with round and mellow acidities akin to papaya and guava. This coffee is going to pair so well with milk and syrups.. Think of the perfect chocolate chip cookie dunked in milk. Your cortados and cappuccinos will also go down a lot smoother with those graceful acidities balancing out the cup. I hope you all enjoy just as much as I do. 

Importer Notes:

Mexico coffee production began in Veracruz around 1740, and now this mountainous inland region is the most technologically advanced out of the country’s three coffee-producing states. Barracanda Honda is a deep cliff that divides the Veracruz and Puebla states. The microclimate here is colder and drier, allowing for a slower, more homogenous ripening of the coffee cherries. After harvesting, the cherries are sorted, de-pulped, and fully washed to highlight the sweetness and terroir of the beans. Drying is done in electric guardiola rotator drums to achieve a uniform and stable green coffee quality.