Origin: Chiapas, Southern Mexico
Roast: Light Roast (1)
Summary of taste: Soft fruit drizzled with cream and honey
Whittard recommends: Using a V60, Syphon or cafetière and enjoying black
When to drink: Throughout the day
Mexico introduced chocolate, corn, and chilies to the world - and since the 18th century they've been pioneers in the world of coffee too.
Down in the country's southernmost state of Chiapas, the Sierra Madre de Chiapas Mountains provide the ideal altitude, volcanic soil and lush vegetation for forming a highly distinctive coffee. Comparable to those produced in neighbouring Guatemala, Chiapas beans are characterised by a fresh fruity flavour and notes of nuttiness. This particular coffee has a sharp acidity, softened by a brown sugar sweetness and subtle notes of milk chocolate, intensifying as the cup cools.
Medium-bodied and mild, you'll find this a complex but easy-drinking brew, lovely for after-lunch lounging or for curing that mid-morning malaise...