SanTee Organic Mexico Chiapas Oaxaca Coffee
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Chiapas and Oaxaca are the growing regions named for SanTee’s Mexican coffee. The supplier identifies an organic medium roast with chocolate, cinnamon and green-apple notes. Fully washed processing followed by sun drying gives this regional offering a clear process identity, while several listed varieties reflect a broader sourcing base than one named estate.
Coffee profile
| Roaster | SanTee Coffee and Tea Company |
|---|---|
| Regions | Chiapas and Oaxaca, Mexico |
| Roast | Medium |
| Supplier designation | Organic; EP grading |
| Varieties | Typica, Criollo, Bourbon, Mundo Novo and Caturra |
| Elevation | 900–1,000 meters |
| Process | Fully washed and sun dried |
| Notes | Chocolate, cinnamon and green apple |
| Bag sizes | 12 oz, 1 lb, 2 lb, 5 lb and selected 12 lb formats |
| Preparation menu | Whole bean, standard, coarse and espresso; size combinations vary |
Taste the green-apple contrast without adding spice
Prepare 21 g coffee with 345 g water and evaluate the plain brew after cooling slightly. Look for the relationship between chocolate-like sweetness and the green-apple impression. Cinnamon here is a tasting reference, so no cinnamon powder is needed to make the recommended starting cup.
If you enjoy milk, divide the brew and add it to only one sample first. That comparison helps reveal whether the brighter fruit reference remains apparent in your normal serving. Keep the amount measured before deciding that the next brew needs a different concentration.
Do the listed regions identify a single farm?
The product describes coffee growers across two Mexican regions and does not specify a current estate or harvest. The varietal list establishes possibilities in the supplied profile, not a fixed percentage of each cultivar in every bag.
Compare SanTee Costa Rica Alajuela within our Latin American specialty coffee selection.
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