Flavours - Fruity with a full syrupy body and notes of dark chocolate.
Process - Washed
Altitude - 1780m
Roast Level - Medium to Dark
Veriety - Sarchimor, Caturra, and Catuai
Notes - A great coffee for Espresso. Roast to the darker side of medium.
Mad Mash,” produced by a group of smallholder farmers in the region of Chimhucum ( “Two Rivers” in the Tzotzil language), located in Los Altos, the upper area of Chiapas. The population is 100% indgenous, speaking Tzotzil. The Tzotziles (Tsotsiles) and the Tzeltales (Tseltales) are two related Mayan groups that, together with the Tojolabales, inhabit Los Altos and some municipalities in the surrounding area.
The coffee is grown under shade trees in the mountains of Los Altos, including Sarchimor, Caturra, and Catuai varieties. The farms are treated with sustainable practices, such as compost and water treatment. This settlement is in the highest part of the region, which is why it is characterized by a normally humid and cold climate for much of the year. This creates a microclimate for an exceptional flavor in the cup.
The producers use artisanal processes such as hand depulping, fermentation tanks, and sun drying. The most peculiar thing regarding this coffee is that the producers do semi-washed processing, as they only ferment the coffees between six to 12 hours, creating unique flavors.
“Mad Mash” is a combination of English and Tzotzil. Mad in Tzotzil is monkey, so Mad Mash means Crazy Monkey.
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