Mayan Tzeltal Indigenous Community Coffee (depulped On The Farm)

Summary

This coffee comes from the Tzeltal people of Tenejapa in the highlands of Chiapas, Mexico. Smallholder farms under two hectares grow coffee on steep mountain terrain alongside fruit trees, corn, and beans, without synthetic inputs. The coffee is hand-picked, depulped, fermented for 12-17 hours, washed, and dried on patios for 12-14 days. Flavour notes include hazelnut, brown sugar, vanilla, and lemon.

Details

Format

Bean

Decaffeinated

No

Notes

Lemon, Vanilla, Brown Sugar, Hazelnut

The roaster

Easy Jose Coffee

Easy Jose Coffee is a specialty roaster based in Bath, UK, built around a singular mission: supporting Indigenous communities who grow exceptional coffee. Thei…