Mexico - Chiapas
NEW ARRIVAL - FALL 2025
This Mexican treasure is a celebration of a century-long legacy and protected terroir—smooth milk chocolate, delicate florals, and bright stone fruit notes—that showcase the pristine Sierra Madre Occidental at its finest. Crafted by Jennifer Pohlenz de Villarreal on the family's La Chilana farm at 1000-1250 MASL, nestled within El Triunfo's protected reserve where hunting and logging are forbidden, this coffee represents Mexico's commitment to both quality and conservation. Perfect for those who appreciate classic balance with environmental consciousness, this is coffee that honors generations of expertise while protecting one of Mexico's most biodiverse ecosystems: approachable, sustainable, and timelessly satisfying.
Details:
Region: Chiapas, Mexico (El Triunfo Protected Reserve)
Process: Washed
Variety: Catimor
Producer: Jennifer Pohlenz de Villarreal (La Chilana Family - 100+ years in coffee)
Grade: HG EP (High Grown European Preparation)
Altitude: 1000-1250 MASL
Flavor Notes: Milk Chocolate, Floral, Stone Fruit
Harvest: December - March
Suggested Brewing Methods and Tips:
Excellent as drip coffee or espresso to highlight the balanced milk chocolate sweetness and floral complexity
Use a 1:16 coffee-to-water ratio for optimal extraction of the stone fruit brightness
Try medium grind for drip methods and allow the classic Mexican profile to shine with its smooth, well-rounded character
NEW ARRIVAL - FALL 2025
This Mexican treasure is a celebration of a century-long legacy and protected terroir—smooth milk chocolate, delicate florals, and bright stone fruit notes—that showcase the pristine Sierra Madre Occidental at its finest. Crafted by Jennifer Pohlenz de Villarreal on the family's La Chilana farm at 1000-1250 MASL, nestled within El Triunfo's protected reserve where hunting and logging are forbidden, this coffee represents Mexico's commitment to both quality and conservation. Perfect for those who appreciate classic balance with environmental consciousness, this is coffee that honors generations of expertise while protecting one of Mexico's most biodiverse ecosystems: approachable, sustainable, and timelessly satisfying.
Details:
Region: Chiapas, Mexico (El Triunfo Protected Reserve)
Process: Washed
Variety: Catimor
Producer: Jennifer Pohlenz de Villarreal (La Chilana Family - 100+ years in coffee)
Grade: HG EP (High Grown European Preparation)
Altitude: 1000-1250 MASL
Flavor Notes: Milk Chocolate, Floral, Stone Fruit
Harvest: December - March
Suggested Brewing Methods and Tips:
Excellent as drip coffee or espresso to highlight the balanced milk chocolate sweetness and floral complexity
Use a 1:16 coffee-to-water ratio for optimal extraction of the stone fruit brightness
Try medium grind for drip methods and allow the classic Mexican profile to shine with its smooth, well-rounded character
NEW ARRIVAL - FALL 2025
This Mexican treasure is a celebration of a century-long legacy and protected terroir—smooth milk chocolate, delicate florals, and bright stone fruit notes—that showcase the pristine Sierra Madre Occidental at its finest. Crafted by Jennifer Pohlenz de Villarreal on the family's La Chilana farm at 1000-1250 MASL, nestled within El Triunfo's protected reserve where hunting and logging are forbidden, this coffee represents Mexico's commitment to both quality and conservation. Perfect for those who appreciate classic balance with environmental consciousness, this is coffee that honors generations of expertise while protecting one of Mexico's most biodiverse ecosystems: approachable, sustainable, and timelessly satisfying.
Details:
Region: Chiapas, Mexico (El Triunfo Protected Reserve)
Process: Washed
Variety: Catimor
Producer: Jennifer Pohlenz de Villarreal (La Chilana Family - 100+ years in coffee)
Grade: HG EP (High Grown European Preparation)
Altitude: 1000-1250 MASL
Flavor Notes: Milk Chocolate, Floral, Stone Fruit
Harvest: December - March
Suggested Brewing Methods and Tips:
Excellent as drip coffee or espresso to highlight the balanced milk chocolate sweetness and floral complexity
Use a 1:16 coffee-to-water ratio for optimal extraction of the stone fruit brightness
Try medium grind for drip methods and allow the classic Mexican profile to shine with its smooth, well-rounded character
