REGION: Chicomuselo and Comalapa, Chiapas, Mexico
VARIETAL: Catuai and Typica
PROCESS: Fully Washed & Decaffeinated using Mountain Water Process
ALTITUDE: 1100m – 1600m
aroma of brown sugar, spice, hints of ripe fruit full flavor of sweet brown sugar /toffee brown spice milk chocolate & soft fruit notes full body balanced coffee sweet clean aftertaste.
This coffee is decaffeinated using the Mountain Water Process which involves sourcing
natural mountain water from Pico De Orizaba (one of the largest mountains in mexico. The coffee is soaked and washed in clean water numerous times and then the water is passed through a caffeine filter before being re-introduced to the coffee. This natural process leaves a full flavoured coffee without any chemical residue.
In the state of Chiapas you find Mexico´s largest and oldest coffee producing regions, some farms can look back on a history record of more than a hundred years. With the influence of the Atlantic Ocean on one side and the Pacific Ocean on the other side, the mountain slopes of the Sierra Madre Chiapas crosses the region dividing the state and creating various special microclimates.
intense full body medium and pleasing juicy acidity with notes of toffee & orange smooth and rich not many coffees that can cover as many brew methods as this coffee can – suitable for many roasting & drinking styles especially espresso – nice as plunger, filter or stovetop great with milk – simply roast to your favorite profile
About this coffee
named after the legendary merchant Baba Budan who smuggled coffee seeds out of Yemen, and planted them in this very region – This shade grown coffee has been inter-planted with the natural forest trees like Teak, Rosewood, Silver oak & Jackfruit along with Orange and Pepper