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MEXICO — EL PARAÍSO, CHIAPAS | ORGANIC WASHED PROCESS
An approachable and crowd-pleasing organic coffee with rich sugar sweetness, toasted nuts, and mellow chocolate depth. Molasses and burnt sugar form the foundation of the cup, followed by pistachio, caramel, and chocolate-almond granola. Mild acidity keeps the profile smooth and balanced, while subtle cocoa and toasted-bread notes linger in the finish.
Tasting Notes
Molasses, burnt sugar, pistachio, chocolate-almond granola, and caramel; mild acidity, balanced body, and a smooth cocoa finish.
Best Brews
• Automatic drip or pour-over — highlights molasses sweetness, toasted nuts, and balanced chocolate
• French press — develops a fuller body with caramel, pistachio, and cocoa depth
• Espresso or moka pot — produces rich burnt-sugar sweetness and chocolate-forward intensity
Origin
El Paraíso, La Concordia, Chiapas, Mexico. This organic community lot is produced by smallholder farmers whose farms typically range from three to five hectares and sit between approximately 1,400 and 1,900 meters above sea level. Each producer washes and dries their own coffee before delivering it to the local mill. A diverse mix of Bourbon, Caturra, Typica, Mundo Novo, Marsellesa, and Costa Rica 95 contributes balance and complexity to the final cup.
Roast
Medium roast to develop the coffee’s molasses, pistachio, caramel, and chocolate flavors while maintaining its mild acidity and everyday drinkability.
Brew Recipes
• Automatic drip or pour-over: 18 g coffee / 300 g water, medium grind, 92–94°C, 3:00–3:30 total brew time
• French press: 30 g coffee / 500 g water, medium-coarse grind, 4:00–5:00 steep
• Espresso: 18 g coffee in / 38–42 g espresso out, approximately 28–32 seconds
Storage
Whole bean recommended. Store in a cool, dark place in an airtight container and use within 3–4 weeks of roast for the best expression of its molasses, toasted-nut, and chocolate flavors.
Serve when you want a smooth and dependable everyday coffee—sweet and balanced when served black, yet substantial enough for espresso and milk-based drinks.
MEXICO — EL PARAÍSO, CHIAPAS | ORGANIC WASHED PROCESS
An approachable and crowd-pleasing organic coffee with rich sugar sweetness, toasted nuts, and mellow chocolate depth. Molasses and burnt sugar form the foundation of the cup, followed by pistachio, caramel, and chocolate-almond granola. Mild acidity keeps the profile smooth and balanced, while subtle cocoa and toasted-bread notes linger in the finish.
Tasting Notes
Molasses, burnt sugar, pistachio, chocolate-almond granola, and caramel; mild acidity, balanced body, and a smooth cocoa finish.
Best Brews
• Automatic drip or pour-over — highlights molasses sweetness, toasted nuts, and balanced chocolate
• French press — develops a fuller body with caramel, pistachio, and cocoa depth
• Espresso or moka pot — produces rich burnt-sugar sweetness and chocolate-forward intensity
Origin
El Paraíso, La Concordia, Chiapas, Mexico. This organic community lot is produced by smallholder farmers whose farms typically range from three to five hectares and sit between approximately 1,400 and 1,900 meters above sea level. Each producer washes and dries their own coffee before delivering it to the local mill. A diverse mix of Bourbon, Caturra, Typica, Mundo Novo, Marsellesa, and Costa Rica 95 contributes balance and complexity to the final cup.
Roast
Medium roast to develop the coffee’s molasses, pistachio, caramel, and chocolate flavors while maintaining its mild acidity and everyday drinkability.
Brew Recipes
• Automatic drip or pour-over: 18 g coffee / 300 g water, medium grind, 92–94°C, 3:00–3:30 total brew time
• French press: 30 g coffee / 500 g water, medium-coarse grind, 4:00–5:00 steep
• Espresso: 18 g coffee in / 38–42 g espresso out, approximately 28–32 seconds
Storage
Whole bean recommended. Store in a cool, dark place in an airtight container and use within 3–4 weeks of roast for the best expression of its molasses, toasted-nut, and chocolate flavors.
Serve when you want a smooth and dependable everyday coffee—sweet and balanced when served black, yet substantial enough for espresso and milk-based drinks.