Mexico: Organic Tenejapa Valle de Jovel

This organic Chiapas coffee comes from a producer group in San Cristobal de Las Casas, which also goes by its Tzotzil name, Valley de Jovel. The Mayan Tzotzil people are the predominant indigenous group in Tenejapa, and produce much of the coffee in this region. Farms are very small, typically 2 hectares of coffee or less. Altitude in the Jovel valley reaches 1300 meters above sea level, and farms are planted in a mix of cultivars, such as older Typica types, Caturra, Marsallesa, and Costa Rica 95. Coffee is home-processed, meaning each farmer is responsible for processing their harvest down to dried green (with the parchment layer) before delivering to the local mill. Processing small batches in heterogenous way like this can lead to a range of profiles from one farm to the next, and often helps bring complexity to blends. This is another beautiful farmgate coffee that is good as espresso.

Cupping Notes: Restrained sweetness ala raw sugar, with hints of apple and fresh herbs, bittersweet flavors of smoked chocolate, and cocoa nibs notes

Brew Recommendations: Drip, French press, pour-over and espresso

Varietals: Caturra, Costa Rica 95, Marsallesa, Typica

Region: San Cristobal de las Casas, Tenejapa

Elevation: 1300 meters above sea level

Processing Method: Wet processed and patio, sun-dried

Equity and Transparency Pricing Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Sourced from the Tenejapa region near San Cristobal de las Casas, this Mexico: Organic Tenejapa Valle de Jovel is produced by the Tzotzil people. The coffee is processed using the washed method, a technique often employed to highlight the inherent clarity and acidity of the bean. This specific lot features the Caturra varietal, which is widely recognized for its balanced profile and adaptability. Roasted by Keia & Martyn's Coffee, the cup presents a complex interplay of raw sugar, apple, and fresh herbs, rounded out by deeper notes of smoked chocolate and cocoa nibs.

While flavor profiles can vary significantly based on terroir and preparation, enthusiasts often use the flavor wheel to categorize these nuanced characteristics. Washed coffees typically emphasize a clean, crisp mouthfeel, allowing the distinct regional qualities of the Chiapas highlands to shine through. This selection offers a compelling look at the traditional cultivation practices maintained by the Tzotzil community.