Mazapán & Moca (updated Aug 10)

Aug 10 - I've changed the roast to be medium-dark, it was medium-full. Picture shows the older coffee label, it will be corrected to show medium-dark FLAVOR NOTES

• This roast pours rich and heavy, filling the air with the aroma of roasted nuts and dark muscovado sugar. The palate gets a smooth wave of toasted pistachio and dense dark chocolate, finishing with a warm, bittersweet sweetness that stays with you.

BREWING GUIDELINES

• Espresso: Water 198°F–200°F, pulls a thick, creamy shot with notes of dark fudge and toasted pistachio. Its balanced body and gentle acidity are built to punch cleanly through milk and sweet syrups.

• Pour Over / Drip: Water: 199°F–201°F, yields a smooth, cozy cup packed with toasted almond granola, dark caramel, and deep cocoa.

• French Press : Use a 1:15 ratio. Full immersion coaxes out the coffee’s heaviest, most velvety mouthfeel and rich toasted sugar sweetness. Pairs perfectly with cream.

• AeroPress: Use a medium-coarse grind and a quick 1-minute steep. This isolates the bittersweet cacao notes while keeping the finish crisp and clean.

• COLD BREW - Ratio concentrate 1:8, slight boldness 1:10, ready-to-drink 1:12. 14 hours using room temp water.

ROAST LEVEL

• Medium-Dark

DRYING METHOD

• Patio Sun-Dried

PROCESS METHOD

• Wet Process (Washed)

VARIETY

• Bourbon Types, Typica Types, Modern Hybrids

ELEVATION

• 1,400 to 1,900 meters

REGION

• Chiapas, Mexico  

Original Artwork: Lysa

• See if you can find her signature in the illustration