Mexico Bella Vista

This coffee surprised us with massive jammy notes, creamy milk chocolate, and a wonderful sparkling sensation of acidity you’d get from crunching on blackberry seeds like in a berry compote dessert.

We roasted this coffee 30 different ways before choosing this profile that gave us the creamy, jammy texture we love while also maintaining a bright, sparkling acidity of purple fruits.

In our previous roasts, faster, lighter roasts lead to increased florals and vibrancy. It sacrificed malic acid fruits (think purple fruits) for citric acid flavors (think lemon and grapefruit). On the opposite end of this spectrum, a slower drum speed, lower airflow, and lower heat roasts gave us wonderful jammy texture and loads of chocolate, but it was at the expense of covering up some of the the vibrant acidity we loved so much.

Luckily, we’ve found a way to merge these two very different flavor profiles into one roast! The perfect balance of texture and sweet purple acidity bursts. It’s a flavor party for your tongue! You really cant ask for a profile much better than this!