Mexico Chiapas Tulijá
This coffee from Tulijá is actually part of the ensō espresso blend, but it is a solid coffee on its own! It has a very pleasant, nutty aroma and makes a fantastic Cold Brew or Batch Brew. This coffee is very approachable and easy drinking. Smooth, silky, and aromatic - you may taste hints of peanut butter, lemon zest, demerara and cocoa nibs.
Tulija Tzeltal Chol is the name of the region where this coffee was grown and produced, an area inhabited mostly by indigenous Tzeltal people. This group is from Yajalon, where organic farming practices are tradition. Most farmers are using the coffee cherry pulp as fertilizer, with leaves and ash mixed in for nitrogen. Most farms are less than 2 hectares in size, and farmers are intercropping other cash crops like corn, fruits, and beans, with coffee. This is a wet process coffee, meaning the cherries are pulped, and then the green coffee seeds are fermented overnight (12-17 hours) to break down the sticky mucilage fruit that will be washed away the following day. The coffee is then dried on either patios, or raised beds.
About The Coffee
Mexico Chiapas Tulijá
Region; Yajalón, Tulijá Tzeltal Chol, Chiapas
Processing; Washed
Cultivar; Bourbon, Pacamara, Marsellesa
MASL; 1300-1700
This coffee from Tulijá is actually part of the ensō espresso blend, but it is a solid coffee on its own! It has a very pleasant, nutty aroma and makes a fantastic Cold Brew or Batch Brew. This coffee is very approachable and easy drinking. Smooth, silky, and aromatic - you may taste hints of peanut butter, lemon zest, demerara and cocoa nibs.
Tulija Tzeltal Chol is the name of the region where this coffee was grown and produced, an area inhabited mostly by indigenous Tzeltal people. This group is from Yajalon, where organic farming practices are tradition. Most farmers are using the coffee cherry pulp as fertilizer, with leaves and ash mixed in for nitrogen. Most farms are less than 2 hectares in size, and farmers are intercropping other cash crops like corn, fruits, and beans, with coffee. This is a wet process coffee, meaning the cherries are pulped, and then the green coffee seeds are fermented overnight (12-17 hours) to break down the sticky mucilage fruit that will be washed away the following day. The coffee is then dried on either patios, or raised beds.
About The Coffee
Mexico Chiapas Tulijá
Region; Yajalón, Tulijá Tzeltal Chol, Chiapas
Processing; Washed
Cultivar; Bourbon, Pacamara, Marsellesa
MASL; 1300-1700
This coffee from Tulijá is actually part of the ensō espresso blend, but it is a solid coffee on its own! It has a very pleasant, nutty aroma and makes a fantastic Cold Brew or Batch Brew. This coffee is very approachable and easy drinking. Smooth, silky, and aromatic - you may taste hints of peanut butter, lemon zest, demerara and cocoa nibs.
Tulija Tzeltal Chol is the name of the region where this coffee was grown and produced, an area inhabited mostly by indigenous Tzeltal people. This group is from Yajalon, where organic farming practices are tradition. Most farmers are using the coffee cherry pulp as fertilizer, with leaves and ash mixed in for nitrogen. Most farms are less than 2 hectares in size, and farmers are intercropping other cash crops like corn, fruits, and beans, with coffee. This is a wet process coffee, meaning the cherries are pulped, and then the green coffee seeds are fermented overnight (12-17 hours) to break down the sticky mucilage fruit that will be washed away the following day. The coffee is then dried on either patios, or raised beds.
About The Coffee
Mexico Chiapas Tulijá
Region; Yajalón, Tulijá Tzeltal Chol, Chiapas
Processing; Washed
Cultivar; Bourbon, Pacamara, Marsellesa
MASL; 1300-1700