Cold Brew- Medium Roast

Chiapas coffee combines the perfect characteristics for cold brewing: rich chocolate and dark cherry notes from volcanic soils, medium acidity that extracts cleanly in cold water, and a naturally creamy body that develops beautifully through extended steeping. The medium roast preserves origin character while providing enough body for concentrated extraction. The diverse varietals grown at 1,000-1,800 meters create the complex, sweet profile that makes this cold brew exceptional.

Use a 1:8 ratio (125g coffee to 1L water) with coarse grind, steep 12-24 hours at room temperature, then strain. The resulting concentrate can be served over ice straight, diluted 1:1 with water or milk, or used as a base for specialty drinks. Store the concentrate refrigerated for up to 2 weeks. The chocolate and cherry notes pair beautifully with cream, cinnamon, or vanilla for dessert-style drinks.

Cold brewing extracts different compounds than hot water, emphasizing the chocolate and dark cherry sweetness while reducing acidity and bitterness. This process highlights the creamy body and balanced characteristics that make Chiapas coffee special, creating a concentrated brew that's less acidic and more naturally sweet than hot-brewed coffee. The extended extraction time brings out subtle orange undertones that might be overshadowed in hot brewing.

Absolutely! This coffee is Fair Trade certified, sourced from the Alma de Chiapas cooperative representing 599 smallholder farmers. The cooperative ensures farmers receive fair compensation while providing business, finance, and quality management support. This certification guarantees ethical trading practices and supports the economic development of farming communities in Chiapas, Mexico.

At 1,000-1,800 meters elevation, coffee plants grow more slowly in the cooler mountain air, developing denser beans with more concentrated flavors. This altitude range creates the ideal conditions for the rich chocolate, dark cherry, and bright orange notes that characterize high-altitude Mexican coffee. The slower maturation allows more time for sugar development, resulting in the natural sweetness and creamy body that make this coffee perfect for cold brewing.

Yes! While specially selected for cold brewing, this medium roast Mexican coffee works beautifully for hot brewing methods. Try it as pour-over to highlight the orange brightness, French press for full body and chocolate notes, or espresso for milk-based drinks. The balanced profile and creamy body make it versatile across brewing methods, though the cold brew process specifically enhances the concentrated characteristics that make this origin special.

This coffee includes Typica, Bourbon, Marcelleza, Oro Azteca, and Costa Rica Hybrid varietals. Each contributes unique characteristics: Typica and Bourbon provide the classic chocolate and cherry foundation, while Marcelleza adds complexity, Oro Azteca contributes distinctive Mexican character, and Costa Rica Hybrid brings additional body and sweetness. This varietal diversity creates a more complex, well-rounded cold brew with layers of flavor that unfold as you drink.

Properly stored cold brew concentrate will maintain peak flavor for up to 2 weeks in the refrigerator. Keep it in an airtight container to prevent absorption of other flavors. The concentrate actually improves slightly over the first few days as flavors meld and balance. For best quality, consume within the first week when the chocolate, cherry, and orange notes are at their peak intensity.

Use a coarse grind similar to sea salt or breadcrumbs. Coarse grinding is crucial for cold brew because the extended extraction time (12-24 hours) would over-extract fine grounds, leading to bitter, astringent flavors. The coarse grind allows for proper extraction of the chocolate, cherry, and orange sweetness while avoiding the harsh compounds that can overpower the creamy, balanced profile that makes this Mexican coffee ideal for cold brewing.

Yes! This coffee makes excellent nitro cold brew. First, prepare the concentrate using the standard cold brew method, then dilute 1:1 with filtered water. You can create nitro cold brew at home using whipped cream dispensers with N2 cartridges or specialized nitro systems. The creamy body and balanced profile of this Mexican coffee takes on a luxurious, cascading texture with nitrogen infusion, enhancing the chocolate and cherry notes while creating an exceptionally smooth mouthfeel.