Cocoa and roasted nuts on the dry aroma; a smooth entry with milk chocolate and caramel sweetness; a hint of orange acidity mid-palate; a medium, gentle body; and a clean brown-sugar finish.
Buying Tips
Region: The Sierra Norte de Puebla is best known for the area around Cuetzalan, surrounded by cloud forest with plentiful rain
Indigenous smallholders: Nahua and Totonac communities grow coffee through cooperatives, often intercropped with fruit trees and vanilla
Style: Mexican coffee is generally gentle in acidity and light-bodied; Puebla leans toward chocolate and nuts
Brewing Notes
Pour-over: Medium grind, 90°C, ratio 1:15
Batch brewer: Medium grind, ratio 1:16 for a consistent cup