If you’re looking for a coffee that’s comforting with just enough complexity, this Mexican coffee delivers. The dry fragrance brings nostalgic notes of graham cracker, honey, and classic coffee. In the cup, honey processing creates a rich, chocolatey body with hints of Snickers and Milky Way. As it cools, deeper chocolate and caramel notes emerge alongside touches of cherry and a soft, apple-like acidity that keeps everything balanced. A seriously satisfying cup at the darker end of a medium roast.

Roast Level: Medium

The farm, Finca Santa Elena, sits in the highlands of southern Chiapas, Mexico just north of the Guatemalan border; where Benancio Chávez Montejo grows six varieties of coffee. Benancio is already making a name for himself by experimenting with different processing methods and investing in better ways to dry his coffee.

This honey-processed coffee is made up of six small lots, carefully dried in Benancio’s newly built drying tunnels. With honey processing, the coffee cherry’s sticky fruit layer is left on the bean as it dries, giving the finished coffee extra sweetness and a fuller, richer character. It’s a great example of how thoughtful processing can bring something special out of an already exceptional coffee.

Processing: Honey

Growing Region: Amatenango de la Frontera, Chiapas; 1130-1300 MASL

Excellent for: V60, auto-drip, Kalita Wave, espresso

Brewing Tips: We enjoyed the most balanced brew on (believe or not) an auto-drip! V60 was another favorite. Espresso highlighted notes of cherry coke and pairs nicely with milk or as a tonic.