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HomeCoffeesMEXIKO | TENEJAPA
Chiapas · Mexico

MEXIKO | TENEJAPA

Washed Caturra, Costa Rica, Marsellesa, Typica, grown at 1000 to 1350 masl

Roasted by Cabana Coffee Roasters

Available now· checked 30 Jul
RegionEstimated
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Details

RoasteryCabana Coffee Roasters· Berlin, Germany
Locality, Region & CountryTenejapa, Chiapas, Mexico?
ProducerSmallholders
ProcessWashed✓
Harvest—
Altitude1000 to 1350 masl✓
VarietiesCaturra, Costa Rica, Marsellesa, Typica✓
RoastEspresso✓
Tasting noteslemonade, red berries, vanilla, honey, coffee blossom✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

5NOTES
  • lemonade
    Fruity › Citrus › Lemon
  • red berries
    Fruity › Berry
  • vanilla
    Sweet › Vanilla
  • honey
    Sweet › Brown Sugar › Honey
  • coffee blossom
    Floral

Supply Chain

  1. Locality, Region & Country

    Tenejapa, Chiapas, Mexico

    Grown by Smallholders

  2. Roastery

    Cabana Coffee Roasters

  3. Coffee· viewing

    MEXIKO | TENEJAPA

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarSPRINGTIME | MEXIKOMexiko Bio-KaffeeDecaf Kaffee MexikoMexiko Shg EpKawa z Meksyku - MEKSYK cafe de mujeresKaffee Aus Mexiko Projekt KaffeeMore from this producerSmallholders281Same variety, exploredCaturra3255Costa Rica22Marsellesa101Typica1436Similar flavour profileLimonade, rote Beeren, Vanille16Same processWashed13025From the same originMexico840More from this roasterCabana Coffee Roasters25 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1000 to 1350 maslRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability