Mexico Chiapas Altura Organic

ROASTING IN NOVEMBER 

This limited release dark roast Mexico Chiapas Altura Organic is sustainably and organically grown in the mountains of Mexico’s southernmost state, at altitudes where clay mineral soil holds water and imparts nutrients, this single origin coffee is a special find.

YOU CAN TASTE THE CARE THAT GOES INTO IT

With that first sip, you can taste the care shown by GRAPOS Cooperative in farming, harvesting, and drying the beans. Grown in Mexico’s southernmost state, where clay mineral soil holds onto water and imparts nutrients, each bean carries distinctive aromas that are preserved through a gradual sun-drying process. The seeds, washed but still holding onto their juicy pulp, are laid on a patio and raked at intervals to release moisture and maintain flavor. No machines, just patience. We’ll meditate on that while we brew our next cup. And maybe grab a pastry…

THE CARE SHOWS UP IN THE CUP

At altitudes where clay mineral soil holds water and imparts nutrients, and with a gradual sun-drying process, this brew carries robust aromas. The cherries, with skins removed but juicy pulp clinging to the seeds, are laid on a sunny patio and raked at intervals, soaking up rays and flavor while releasing moisture. There are no machines in this gradual drying process, and the beans’ notes of chocolate, nougat, and lemon shortbread make for a particularly complex cup. 

NOTES FROM THE PEET’S ROASTERY

A washed coffee from Chiapas, Mexico, this small batch of medium sized, light and dark (and very dark) green beans arrived at the Roastery with no visible defects and with a fresh sweet smell— not green like leaves, more like apples.

Once in the test roaster, first crack came on at a consistent temperature, though a little late, with only two or three pops audible.  The pops rapidly increased in frequency and reached an obvious peak a few seconds later. This isn’t the case with many coffees, but it’s one of the reasons we spend hours (and hours. And hours.) training. The color at the finish was easy to follow—we don’t just use our ears, we also use our eyes and nose. In the end, we test roast because we always want to bring out the best from each bean, and only by testing can we be certain. 

After roasting, we evaluated each roast profile with five tasters, blind and randomized. While all of the test batches had great attributes, one profile hit the mark for origin character and for flavor profile preferred by Peetniks. When we tasted, the group was initially split, and we had a lively debate (so fun!). But we ultimately aligned, choosing a roast-toasty dark roast over some of the brighter profiles. The winning profile, the one you’ll try at home, highlighted the malic acidity we know and love from coffees coming out of Chiapas. It was rich and warming, with notes of milk chocolate and stone fruit, with a full yet soft, buttery texture. Over the weekend, we also brewed it as a Chemex with a splash of oat-milk and it was a real delight—super comforting with high milk chocolate notes and a sweet jammy finish. Now, where are those pastries?

-John Nicolini and Michael Madden, Roasters; Jamie Smith, R&D

 

PEET’S LIMITED RELEASE COFFEES

You might think that a monthly coffee subscription sounds amazing in and of itself, but Peet’s coffee-of-the-month takes it a step further than most. Good things come in small packages, and we only get these coffees in small batches, which is why you can only find them at peets.com and only for a month at a time. They’re special. And while you don’t have to be a Small Batch Coffee subscriber to experience these amazing coffees, their fleeting nature means they can sell out—fast. So subscribing guarantees you get to taste each one of these incredibly special lots.