We really liked the last batch of beans from Mexico, so I thought we would return!
Tulija Tzeltal Chol is the name of the region where this coffee was grown and produced, an area inhabited mostly by indigenous Tzeltal people. This group is from Yajalon, where organic farming practices are tradition.
Cupping notes from Sweet Maria’s
The ground coffee of our City roast produced well-developed sweetness that smelled of buttery caramel, with a hint of malt powder, and a compelling dried fruit note. Pouring the hot water brought up a syrupy sweetness, caramelized sugars, raisin, and hints of baking spices. The cup sweetness has a simple quality like partially-refined sugars (demerara, sucanat, etc), and ends with pleasantly bittering cocoa nib flavors in the aftertaste. The level of acidity matches cup intensity. That is to say it’s moderate, unimposing, and brings a mouth-cleaning aspect to the finish. We really enjoyed this cup profile overall. It’s a very sweet Chiapas coffee, with balanced body, subtle citrus note, and it holds up to a range of roast levels and brew methods. It’s definitely a crowd pleasing brew, and the punchy bittersweetness works well with milk too.
