BestsellerTraditional - Whole Bean Coffee
Balanced specialty coffee from Oaxaca's highlands with notes of dark chocolate, brown sugar, and toasted almonds. Washed process, medium roast.
Starting from $270.00
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Experimental - Whole Bean Coffee
Bold experimental coffee with 72-hour anaerobic fermentation. Intense tropical fruit, hibiscus, and honey notes. Natural process, medium-light roast.
$150.00
Size
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About this product
Our Experimental coffee pushes the boundaries of specialty coffee with innovative fermentation techniques inspired by Mexico's growing experimental processing movement.
Origin
Harvested from Finca La Aurora in the highlands of Chiapas at 1,500–1,800 meters elevation. Producer Carlos Méndez has been perfecting anaerobic fermentation methods for over five years.
Flavor Profile
A bold, complex cup with intense notes of tropical fruit, hibiscus (jamaica), and honey. The natural anaerobic process creates a wine-like body with a creamy mouthfeel and a long, sweet finish.
Details
- Region: La Concordia, Chiapas, Mexico
- Altitude: 1,500–1,800 masl
- Process: Natural Anaerobic (72-hour fermentation)
- Roast: Medium-Light
- Varieties: Gesha, Bourbon
Processing
Cherries are harvested at peak ripeness (26–28° Brix), fermented in sealed tanks for 72 hours, then dried on African beds for 20–25 days to reach optimal moisture content.
Brewing
Best enjoyed through pour-over or Aeropress to highlight its complex fruit notes. We recommend brewing at 92–94°C with a 1:15 ratio.
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