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Cappojim's Besto Mexo - Mexico Organic Tenejapa Kulaktik Coop, 15 oz.

Cappojim's Besto Mexo - Mexico Organic Tenejapa Kulaktik Coop, 15 oz.
 
(0 reviews)  

Model
c1-550
Quantity in stock
2 item(s) available
Weight
1.00 lbs
MPN
cappojim-c1-550
Cappojim's Price:
$11.95
Roast Level
Quantity (2 available)

BESTO MEXO™ Mexico Organic Tenejapa Kulaktik Coop

The Kulaktik group are located in the Chiapas Central highlands, and indigenous Tzeltal population who've been producing coffee in this region for over 65 years. There are currently more than 60 member families, half of which have received organic certification. Coffee is often grown at or near the home, small plots that are harvested as part of a more integrated cash crop system. The coffee is cleaned and processed at the cooperative, this particular 50 bag blended lot being wet processed. From the looks of the beans, the coffee has had a long contact time in the cherry, leaving behind some of the sliver skin which has turned a reddish shade (see the third photo). These have typically been called "foxy" beans, but they are not defective. Remember, this coffee wasn't produced in a homogenous setting, factory, or even single estate. It was produced in a very heterogenous way (like so many coffees are) by many individual farmers who handle all their own wet processing and drying of their coffee at home. The end result is a uniquely fruited cup, one with character that stood out to us among the rest of offers we tasted. Common varietals in the region are Typica, Bourbon, and Garnica (cross of Mundo Novo + Caturra).

The dry fragrance shows fruited characteristics that follows through to the brewed coffee. Kulaktik is nutty and sweet too, what we'd expect from Chiapas, but there's a fruited quality that spans both dried and fresh fruits that have a rustic appeal (date and tamarind come to mind). The wetted crust has a bittersweet aroma, along with a scent reminiscent of sweet and salty snacks, like caramel covered pretzels, dry mixed fruits, and roasted nuts. The nuttiness doesn't stop here altogether, but in the cup it is much more of an afterthought. Brewing the coffee is where the raw sugar and fruit flavors take pole position; winey flavors of peach and grape, rustic date sugar, and a toasted coconut note in the finish.

Cupping credit: Tom Owen. Processing: Wet Processed; Varietal: Bourbon, Caturra, Garnica; Appearance: 16-18 screen.

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