Mexico — Benancio Chavez

Mexico — Benancio Chavez

This lot is processed using a semi-washed (honey) method, where the coffee cherry is pulped but a layer of sticky mucilage is intentionally left on the parchment during drying.

After harvest, the cherries are rested intact for 24 hours, allowing the natural sugars to develop before pulping. Retaining this mucilage further enhances this lot's inherent sweetness. Drying takes place in Benancio’s solar dryer, where controlled conditions result in a cup that’s deliciously sweet and silky smooth.

This Mexico lot from producer Benancio Chavez arrives via Assembly Coffee, processed using the honey method—a technique that leaves some fruit pulp on the bean during drying, often contributing sweetness and body to the final cup. The roaster identifies this coffee as sweet and silky smooth, characteristics that align with what honey-processed coffees tend to deliver.

For a more detailed exploration of flavor dimensions, consult the flavor wheel to contextualize how sweetness and smoothness might express themselves in your own tasting experience.