Mexico - Chiapas CESMACH Cooperative, Washed

RICH AND FULL BODIED WITH NOTES OF BUTTERSCOTCH, DARK CHOCOLATE, AND TOFFEE

$15.00

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Size 8oz // 227g 12oz // 340g 5LB

Quantity

Roast level: Medium
Processing method: Washed
Region: Chiapas, El Triunfo Biosphere Reserve
Farm: CESMACH Cooperative
Variety: Bourbon, Typica, Mundo Novo

In 2015 we were introduced to delicious offerings from Mexico that were dense and heavy bodied cups with tremendous sweetness and tame acidity. These types of coffee are incredibly drinkable, and stand up to milk and sugar very well.

If you need an all day drinker or a coffee with more quiet acidity, this is your cup. Notes of butterscotch, dark chocolate, and toffee will welcome you with open arms.

About the region:

CESMACH has nearly 500 active members. CESMACH is located in the buffer zone of El Triunfo Biosphere Reserve, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world and contains Mesoamerica's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.

Brewing ratios for drip and cold brew

Brewing ratios are the base for coffee brewing recipes. It's a way to make sure coffee brews to the strength we enjoy it!

For example, 1:15 would mean one gram of coffee to 15 grams of water and would make for a heavier cup of coffee. Increasing this to 1:20 would mean a more tea like brew.

Adjust these ratios to taste on any coffee, but we have a

Pour over, drip brews, and other paper filter methods

1 : 17 for our light and light-medium roasts
1 : 18 for our medium and medium-dark roast levels
Grind size fine-medium - or - similar to beach sand

Cold Brew Concentrate

1 : 4.6
Grind size as coarse as your grinder goes
A french press recipe with ratio above would be 170g coffee to 793g water.
Steep in cold water in fridge for 12-14 hours
Cut 50/50 with water or to taste for diluted brew.

How long should I wait after the roast date to use?

Coffee is off gassing from the time it is roasted. Brewing coffee that is too fresh is difficult to extract because CO2 will repel water and make it hard to extract what makes coffee tastes great!

Paper filter or full immersion brew method (ie. pour over, brew pot, french press)

At least 3 days.

When you go to pour hot water over your coffee grounds you see the coffee 'bloom' or bubble up. Depending on your brew method, this can be a way to open the coffee up for continued brewing.

Espresso

At least 5-7 days.

Espresso is a highly concentrated and pressurized brewing method. CO2 has nowhere to go so it's best to let the coffee release this naturally past the roast date.