Mexico Eduardo Esteve
This coffee from producer Eduardo Esteve in the Tapachula region of Chiapas has all the characteristics we love in a coffee from Mexico – light acidity, a caramel, medium body, and a deep sweet finish. This is a coffee we’d love to drink every morning sitting on the sunlit patio of our Portola Ave café.
This coffee is great for someone graduating from The Answer to a slightly lighter roast. This coffee will still have body, but will have a brighter acidity and more pronounced sweetness.
We have so many people to thank for this coffee, and first and foremost that should be Eduardo Esteve for his tireless work to produce such a wonderful coffee. Additionally, this coffee may never have made it to our attention if it weren’t for our relationship with Nicely Alameda from Menotti’s Coffee in LA. Nicely is the consummate coffee professional and craftsperson, and his desire to source and showcase coffees from Mexico is one of the main reasons this coffee is on our menu today. People and relationships are what make the coffee industry special to us, and this coffee is a shining example of these ideas working together.
Chiapas sits in the far south of Mexico, bordering Guatemala. For this reason, you get terroir similarities between Chiapas in Mexico and Huehuetenango in Guatemala. Chiapas has been one of the emerging regions focusing on quality in Mexico in recent years, and we look forward to continuing to see better and better coffees out of Chiapas.
Washed Coffees in Mexico are first de-pulped to remove the fruit from the seed. Mucilage remains on the seed and a fermentation process is used next to remove the mucilage. After the mucilage is removed, the coffee seeds are washed and then laid out to dry on cement patios.
Origin // Mexico
Region // Chiapas
Producer // Eduardo Esteve
Variety // Bourbon, Catuai
Elevation // 1300 masl
Process // Washed
Flavor Notes // Green Grape, Caramel, Dark Chocolate