Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesSanta Fe – Mexique BIO
Chiapas · Mexico

Santa Fe – Mexique BIO

Washed Catimor, Caturra rouge, Sarchimor, grown at 1200 to 1320 masl

Roasted by Brûlerie Moka

Available now· checked 3 Jul
FarmRoaster-stated
Get this Coffee
Experience the Coffee Story

Cupping score

85.8/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryBrûlerie Moka· Marseille, France
FarmSanta Fé, Chiapas, Mexico?
ProducerJorge Arreola Nava
ProcessWashedLavé✓
Harvest—
Altitude1200 to 1320 masl✓
ClimateTropical savanna
VarietiesCatimor, Caturra rouge, Sarchimor✓
Roast—
Tasting notescaramel, pistachio, caramelized sugar, lemon✓

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

Flavor Profile

4NOTES
  • caramel
    Sweet › Brown Sugar
  • pistachio
    Nutty/Cocoa
  • caramelized sugar
    Sweet › Brown Sugar › Caramelized
  • lemon
    Fruity › Citrus › Lemon

Supply Chain

  1. Farm

    Santa Fé, Chiapas, Mexico

    Grown by Jorge Arreola Nava

  2. Roastery

    Brûlerie Moka

  3. Coffee· viewing

    Santa Fe – Mexique BIO

Keep exploring the atlas

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

Tastes similarMexique Majomut Chiapas BIO CEMéxico - Vitali SolísChenalho 25Biologische Chiapas KoffieMEXICOClemmys DecafMore from this producerJorge Arreola Nava4More from this farmSanta Fé1 moreSame variety, exploredCatimor525Caturra rouge10Sarchimor73Similar flavour profilecaramel, pistache, caramelized sugar2366Same processWashed13025From the same originMexico840More from this roasterBrûlerie Moka62 coffees
Community

Brew recipes

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

ProcessWashedAltitude1200 to 1320 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

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