Organic Mexico Chiapas Tulija

Tulija Tzeltal Chol is the name of the region where this coffee was grown and produced, an area inhabited mostly by indigenous Tzeltal people. This group is from Yajalon, where organic farming practices are tradition. Most farmers are using the coffee cherry pulp as fertilizer, with leaves and ash mixed in for nitrogen. Most farms are less than 2 hectares in size, and farmers are intercropping other cash crops like corn, fruits, and beans, with coffee. This is a wet process coffee, meaning the cherries are pulped, and then the green coffee seeds are fermented overnight (12-17 hours) to break down the sticky mucilage fruit that will be washed away the following day. The coffee is then dried on either patios, or raised beds. A light-medium roast coffee with notes of vanilla wafer, butterscotch, chocolate almonds and white tea.