Disclosure: Pull & Pour received coffee samples for this post, however, as always, all opinions are 100% my own.
It’s fun to go crazy with anaerobic and experimental coffees, but I love to come back to clean, balanced, and big-bodied coffees. This Mexican coffee from the Oaxaca region roasted by Vesta Coffee Roasters is a perfect example of a lush, chocolaty, well-balanced profile.
The coffee began with a rich, sweet, chocolate fragrance. The flavor reminded me of dark chocolate, gala apples, and some subtle hints of nuts and was just a bit roasty. The coffee had a wonderfully full body with a thick, smooth mouthfeel. The acidity crescendoed into the finish but was fairly muted throughout. The sweetness reminded me of chocolate & dried fruit; I found it best to grind a bit coarser than usual to help bring out the sweetness in the coffee. The end of every sip was sweet and heavy with a candied nut finish.
The Bottom Line
This coffee wasn’t the most complex coffee I’ve tried, but it was incredibly approachable, very well-balanced, and quite delicious. The rich chocolate profile lent itself well to a variety of brew methods, including espresso-based drinks. It has been an excellent one to mix in with my other more “exotic” coffee options.
