Country: Mexico Process Method: Semi-washed Altitude: 1500 -1800m Tasting Notes: Syrup, Green Apple, Tropical Fruit Advised Brew Method: V60. 20g in, 300g out. Brew time of 3 minutes.
Mexico NKG Bloom Los Altos is the work of 102 indigenous women from five municipalities of the Los Altos de Chiapas region of Mexico. Mad Mash is produced by a group of smallholder farmers in Chimhucum, where the population is 100% indigenous. The Tzotziles and the Tzeltales are two related Mayan groups that, together with the Tojolabales, inhabit Los Altos and some municipalities in the surrounding area. Here, they speak Tzotzil - 'Mad Mash' is a combination of English and Tzotzil; it translates as "Crazy Monkey".
The coffee, including Sarchimor, Caturra, and Catuai varieties, is grown under shade trees in the mountains of Los Altos. The farms use sustainable practices, such as compost and water treatment. The producers use artisinal processes such as hand depulping, fermentation tanks, and sun-drying. The most peculiar thing regarding this coffee is that the producers use a semi-washed process, as they only ferment the coffees for between 6 to 12 hours. This creates a lot of unique flavours.
The farm sits in an area that is in the highest part of the region, which is why it has a humid and cold climate for most of the year. As a result, this creates a microclimate for coffee with exceptional flavour in the cup. That's exactly what we have here: you can expect tasting notes of green apple and tropical fruits. It's a very palatable coffee that is bright, with juicy acidity, and a full, syrupy body.