Mexico Chiapas

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Tasting Notes

Flavor Profile

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Details

About

A regional blend from very small farms averaging 1-2 hectares in the central highlands of Chiapas. Each producer carefully manages picking and sorting for ripeness. Coffee is depulped, fermented for 24 hours, washed, sun-dried on patios, then transported to a centrally located dry mill for hulling and density/color sorting.

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