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HomeCoffeesMexico — Benancio Chavez
Amatenango de la Frontera, Chiapas · Mexico

Mexico — Benancio Chavez

Semi-washed Bourbon, Caturra, Anacafe 14, Marsellesa, Sarchimor, Obata, grown at 1500 to 1750 masl

Roasted by Assembly Coffee

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryAssembly Coffee· London, United Kingdom
FarmFinca Santa Elena, Amatenango de la Frontera, Chiapas, Mexico✓
ProducerBenancio Chavez
ProcessSemi-washedThis lot is processed using a semi-washed (honey) method, where the coffee cherry is pulped but a layer of sticky mucilage is intentionally left on the parchment during drying✓
Harvest—
Altitude1500 to 1750 masl✓
ClimateSubtropical highland
VarietiesBourbon, Caturra, Anacafe 14, Marsellesa, Sarchimor, Obata✓
Roast—
Tasting notesmarzipan, brown sugar, smooth✓

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

Flavor Profile

2NOTES
  • marzipan
    Nutty/Cocoa
  • brown sugar
    Sweet › Brown Sugar

Supply Chain

  1. Farm

    Finca Santa Elena, Amatenango de la Frontera, Chiapas, Mexico

    Grown by Benancio Chavez

  2. Roastery

    Assembly Coffee

  3. Coffee· viewing

    Mexico — Benancio Chavez

Keep exploring the atlas

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Tastes similarMexico Finca Santa CruzMexico Finca El Bambu Horta Santos MartinezMexico ChiapasHonduras Brisas del CerroColombia Jaime CasallasMexico Isavel Lopez PabloSame variety, exploredBourbon2353Caturra3255Anacafe 1421Marsellesa101Similar flavour profilemarzipan, brown sugar, smooth1031Same processSemi-washed112From the same originMexico840More from this roasterAssembly Coffee54 coffees
Community

Brew recipes

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

ProcessSemi-washedAltitude1500 to 1750 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