Coffee Review: Starbucks Coffee's Mexico Chiapas

Background: All Mexican coffees come from the southern part of Mexico and the famed Chiapas region is the southern most part of the country, bordering Guatemala. Chiapas coffee is also marketed under the names Tapachula and Huixtla, cities surrounding the region. Chiapas coffee is the highest grown coffee in Mexico and on of the highest grown in the world. The elevation shields the crop from the elements and produces a sturdier and less corrupted bean. In other words, the higher elevation reduces the risk of there being any defect in any given cup that you drink. Starbucks' Mexico Chiapas coffee is grown at an elevation of 1,000-1,300 meters above sea level. It is produced on the Santa Teresa and Guadalupe Farms, using the varietals (bean subspecies) catuai, caturra, and bourbon. For several years, Starbucks has been sporadically bring the Chiapas coffee into it's stores and has just this year added it to its seasonal single-origin brown bag line (including Colombia, Brazil, Arabia Mocha Sanani, Sulawesi, Rwanda, and Peru). Starbucks customers who enjoy its Organic Shade Grown Mexico or Guatemala Antigua may want to give this gem a try.

Tasting: Aroma***; faint florally aroma dashed with some roasty cocoa and light nuts. Acidity*****; burning and lingering bite from the tip of the tongue all the way to the back. Wakes up the palate like no other coffee that I've tasted. Body***; well-balanced weight, gliding gently over the tongue and lingering briefly. Flavor****; complex flavor arrangement of light and dark nuts, light and dark chocolates, and faint herbs.

I recommend this coffee to anyone who is used to Latin American Coffees (mild or medium coffees often used for gas station coffees or house blends at specialty roasters) but is ready to take it to the next level. It has a very lively kick which makes it perfect as a breakfast coffee.