Mayan Mystique - A Medium Dark Roast

Mayan Mystique, sourced from Mexico's El Jaguar, captivates with its earthy and spicy character. The aroma is rich with notes of dark chocolate and a hint of roasted hazelnuts. On the palate, you'll find a balanced acidity with flavours of cinnamon, nutmeg, and a touch of black pepper, evoking the ancient mystique of Mayan traditions. The coffee has a medium body and a smooth finish, leaving a pleasant aftertaste of sweet tobacco and a hint of vanilla.

Embark on a flavour-filled odyssey with this mystical elixir, a creation steeped in the ancient alchemy of the Mayan realm. Sip the creamy smooth mouthfeel, a celestial nectar that whispers tales of gods and magic. The soft acidity, a delicate dance, unveils the essence of Mayan sunrises and the sacred soils tended by small producers practising traditional farming methods.

Delve into the cup, where a rich tapestry of chocolate and hazelnut notes unfolds—a treasure trove crafted by hands devoted to the art of coffee. This enchanting brew, a strictly high grown coffee from Siltepec, emerges from plantations near The Biosphere Reserve El Triunfo. Here, small producers, under the embrace of traditional shade-grown methods, meticulously harvest and process each bean with the care befitting a sacred ritual.

The journey continues through craft de-pulping, fermentation, washing, and sun-drying, all under the watchful gaze of the quetzal, the special bird that calls this place home. In 1972, The Biosphere Reserve El Triunfo was named a "Natural area" to protect this majestic creature, evolving into a federal "protected area" in 1990, spanning over 119 thousand hectares.

As you savour the sweet finish of this bewitching coffee, know that you hold in your hands not just a cup of exquisite flavours but a testament to the biodiversity preserved in the heart of Chiapas. The Biosphere Reserve El Triunfo, with its 11 recognised vegetation types and a myriad of plant species, beckons you to indulge in the magic of a brew that transcends time and taste.

Region – Mexico Sierra Madre

Growing Altitude – 1500 metres above sea level 

Arabica Variety – Caturra, Bourbon, Catuai

Typical Harvest Period – November-March

Milling Process – Shade grown, sun dried on raised beds and Washed

Aroma – Caramel with hints of Chocolate

Flavour - Caramel, Brown Sugar, Lemon Grass (light citrus)

Body - Full Medium

Body Acidity – Low acidity

At the moment of roasting, we meticulously measure each batch of our coffee to precisely 250 grams. However, it is important to note that during the roasting process, there is typically a reduction in weight of approximately 18%, resulting in the final product weighing between 230 grams and 240 grams. Rest assured, every bag we provide is labelled with its precise weight.