Chiapas Altura

Mexico · Maya Coffee Co.

Medium-darkWashed$15.50

A smooth, comforting Chiapas with dark-chocolate depth and hazelnut sweetness. Great for darker-roast lovers.

Why this coffee works

Chiapas Altura gives darker-roast drinkers sweetness and body without becoming smoky.

Flavor notes

dark chocolatehazelnutbrown sugarsmooth

Variety: Typica, Bourbon and Mundo Novo
Producer: Chiapas highland farms
Process: Washed
Roast: Medium-dark
Altitude: 1350 m · Southern highland
Harvest: November to March

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Acidity

Low-medium

Body

Smooth

Sweetness

Brown sugar

Finish

Dark chocolate

Brew guide

Start with Espresso

Rest 8-24 days off roast

Ratio: 1:2.2
Grind: Fine
Temp: 92 C
Time: 28-32 sec

Works as a darker single-origin espresso with a clean chocolate finish.

Buying note

Pairing and lot context

Lot: Washed Altura lot
Pair with: Churros or hazelnut pastry
Best window: 8-24 days off roast

Preparation methods

Choose the equipment by the cup you want

Espresso

Dense sweetness, milk drinks and chocolate-forward coffees.

Ratio: 1:2 to 1:2.2
Grind: Fine
Time: 27-32 sec
Water: 91-93 C

Equipment

espresso machine, grinder, tamper, scale

1Grind fresh and distribute evenly before tamping.
2Start with a 1:2 yield, then adjust grind to hit the target time.
3Taste before changing dose; sour cups need finer grind or longer yield.
4Use slightly lower temperature for darker roasts.

Pour-over

Clarity, florals, citrus and clean sweetness.

Ratio: 1:16 to 1:17
Grind: Medium-fine to medium
Time: 2:45-4:00
Water: 92-94 C

Equipment

V60, Kalita, Origami or Chemex, paper filter, kettle, scale

1Rinse the paper filter and preheat the brewer.
2Bloom the coffee with twice its weight in water for 30-45 seconds.
3Pour in slow pulses, keeping the bed level and avoiding dry edges.
4Let the drawdown finish, then swirl the server before tasting.

Origin

Mexico shapes this coffee

Southern Mexican highlands

Chiapas highlands · 16.75, -93.12

Terrain

Southern highlands with small farms and approachable washed lots.

Seed context

Typica, Bourbon and Mundo Novo can create soft sweetness when roasted medium-dark.

Cup expectation

Expect dark chocolate, hazelnut, brown sugar and a smooth finish.

Brew context

Espresso, moka pot and batch brew work well for darker, chocolate-forward cups.