Mexican washed coffees are known for a clean, bright and well rounded profile, with typical tasting notes of citrus fruit, milk chocolate, pecan nuts and caramel.
‘El Capulin’, a common name for the Mexican black cherry, is also the name of the coffee farm run by Esdras Giovanni and his brothers, from which this delicious washed coffee originates. The farm is situated in Chiapas, a tropical and mountainous area and the southernmost region of Mexico. Esdras says that when people drink his coffee, he wants them to “feel proud to taste a high-altitude coffee, 100% Chiapaneco, cultivated with great love and passion.”
Microlots in Mexico are specific to individual farms; they are the most traceable coffees and are sourced based on cup-quality.
Something that sets Mexico's coffee apart from the rest of the world is the abundance of both Fair Trade and organic-certified coffees, especially in areas like Oaxaca, Veracruz, and Chiapas. The strong influence of indigenous groups and cultures has long been the driving force behind smallholders' embrace of organic practices, as they are often in line with traditional growing philosophies and utilize similar, if not the same techniques.
