Mexico - Comon Yaj Noptic Women Producers, Washed

A SMOOTH CUP WITH SUGARY SWEETNESS AND TAME ACIDITY. NOTES OF CARAMEL, WALNUT, AND BANANA BREAD.

$17.00

$2.13 oz

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Shipping calculated at checkout.

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

Quantity

Roast level: Light-Medium
Processing method: Washed
Region: Chiapas
Varietals: Bourbon, Typica, Mundo Novo

Coffees from Mexico are comforting and a great origin to start the day with. Notes of caramelized sugars, chocolate candy, and baked goods are prominent, with an acidity that is tame and complimentary.

From the importer about Comon Yaj Noptic

This lot is specifically from the women members of the cooperative with a premium being paid directly to them to contribute to gender equity in the region.

Comon Yaj Noptic cooperative was founded in 1995 by a group of smallholder farmers from indigenous groups in the area. (Comon Yaj Noptic means "all of us think.") Today there are about 160 producer members. The producers here have the advantage of many ideal growing conditions. The organization earned its organic certificate in 2003 and its Fair Trade certification in 2009.

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.