Mexico Café El Zapoteco Nº 342

Only 600 bags available + a FREE sticker with every order. To celebrate Día de Muertos, Mexico’s colourful and joyful festival, and the wonderful diversity of Mexican coffee, we’ve created this limited blend for one day only. It brings together two coffees from Nayarit, a state stretching from the Pacific coast up into the Sierra Madre Occidental and one of the northernmost coffee-growing regions in the Americas. The washed coffee gives a thick, rich chocolate base with complex sweetness, while the natural adds a lovely black cherry undertone.

We've worked with Marta Dalton and her family over the last few years through her company Coffee Bird, in fact most of our Guatemalan coffees have come through her! We decided that the Dalton family farm had produced something perfect for us, a balanced sweet coffee with notes of Red apple and Toffee.Subscribers: In the unlikely event that we run out of this coffee we will replace it with the most similar substitution we can find. If for any reason you do not like the substitute we will of course replace or refund. You will be notified of a substitution with a note in your box.

It is common to roast Kenyan coffees extremely lightly, to highlight the dominant acidity. But in the case of the Sasini, we were impressed with its intense honey sweetness, and so developed the natural sugars a little further with a longer roast time, and higher temperature. This has resulted in a complex sweetness with subtle florals, black forest fruits and a hint of cocoa on the finish.

From the home of coffee itself, comes this washed lot from the Doyo Co-operative. The heirloom varietals grown here represent the legacy of coffee growing in this region - classic flavours and high desirability. This coffee was roasted to pull out the complex sweetness of sweet and salty malted milk chocolate whilst retaining a deep fruit note of raisin and subtle citrus flavour.