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HomeCoffeesMexique Chiapas Santa Fe Decafeine A Leau Bio 10X1Kg
Chiapas · Mexico

Mexique Chiapas Santa Fe Decafeine A Leau Bio 10X1Kg

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

Roasted by Cafés Querry

Available now· checked 27 Jun
FarmRoaster-stated
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Details

RoasteryCafés Querry· Pontarlier, France
FarmMotozintla, Chiapas, Mexico?
ProducerJorge Arreola Nava
ProcessWashedAprès le traitement par voie lavée, les grains sont séchés sur des patios✓
Harvest—
Altitude1200 to 1320 masl✓
ClimateTropical savanna
VarietiesCatimor, Sarchimor, Caturra rouge✓
Roast—
Tasting noteswood, honey, turmeric, pepper, cream✓

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

Flavor Profile

5NOTES
  • wood
    Other › Papery/Musty
  • honey
    Sweet › Brown Sugar › Honey
  • pepper
    Spices › Pepper
  • cream
    Sweet › Vanilla
  • turmeric
    not on the wheel

Supply Chain

  1. Farm

    Motozintla, Chiapas, Mexico

    Grown by Jorge Arreola Nava

  2. Roastery

    Cafés Querry

  3. Coffee· viewing

    Mexique Chiapas Santa Fe Decafeine A Leau Bio 10X1Kg

Keep exploring the atlas

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

Tastes similarCafé Décaféiné Mexique Sueño 1kgMexico Organic Granjeros Chiapas WP DecafMEXIKO CHIAPAS BIO + FAIRTRADEChiapas DecafDECAF MEXICO, Chiapas, SueñoMexique Majomut Chiapas BIO CEMore from this producerJorge Arreola Nava4More from this farmMotozintla1 moreSame variety, exploredCatimor525Sarchimor73Caturra rouge10Similar flavour profilewood, honey, turmeric1255Same processWashed13025From the same originMexico840More from this roasterCafés Querry40 coffees
Community

Brew recipes

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

ProcessWashedAltitude1200 to 1320 masl
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