Two coffees from Amatenango de la Frontera, Chiapas.
A European exclusive from Benancio Chavez at Finca Santa Elena, full of silky smooth sweetness. Alongside it, SIPRO returns for the fourth year in a row – and this one might be the best yet.
This lot is naturally processed, where the coffee is dried whole in the cherry after harvest. With the fruit left intact, sugars are absorbed back into the seed as it dries, building depth and intensity of flavour.
The result is a cup full of fruit-forward sweetness, with notes of dried fruit and a dense, syrupy texture. This is the fourth year in a row we’ve shared this coffee with you and once again, it’s a real standout.
This lot is processed using a semi-washed (honey) method, where the coffee cherry is pulped but a layer of sticky mucilage is intentionally left on the parchment during drying.
After harvest, the cherries are rested intact for 24 hours, allowing the natural sugars to develop before pulping. Retaining this mucilage further enhances this lot's inherent sweetness. Drying takes place in Benancio’s solar dryer, where controlled conditions result in a cup that’s deliciously sweet and silky smooth.
After bloom, pour to 100g. Pause until the waterline hits the coffee bed and then repeat three more times to 250g. Again, pour quickly, carefully and in a circular motion.
Tip: Swirl brewer a few times during bloom to encourage saturation of coffee bed.
Featuring multi-step methods to help you make your coffee taste better, this guide is the helping hand that will help you to efficiently unlock the full flavour potential of your beans.
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