Mexico

Certification/Grading: EP, Organic*

Roast: Medium

Tasting Profile: Chocolate, cinnamon, green apple.

Grower: Coffee growers from Chiapas and Oaxaca

Variety: Typica, Criollo, Bourbon, Mundo Novo, Caturra

Region: Chipias and Oaxaca, Mexico

Altitude: 900-1000 M

Soil Type: Clay Minerals

Process: Fully washed and sun dried.

*Organic coffee certification requires that the coffee beans are grown using natural processes and that no synthetic fertilizers, herbicides, or pesticides are used. The soil must also be chemical-free for more than three years. In addition, the organic beans must be kept away from any non-organic crops. EP stands for European Preparation and refers to coffee that is screen-size 15 and above with a maximum of 8 defects.