This Mexican coffee originates from Montaña Alta in the Guerrero region. It is processed as natural (whole cherry dried) and is described with tasting notes of chocolate ganache, cranberries, and brown sugar. The roast is described as Espresso (developed). Preparation methods include Espresso, Moka pot, and automatic machines. The offering is labeled under Cafés MUDA with a transient range (Éphémère).
Muda is a micro specialty roastery led by Dajo Aertssen, a decorated cup tasting champion who brings deep sensory expertise to small batch roasting. They rotate roughly fifteen coffees at a time, often single origin, and prefer roast profiles that work for both espresso and filter so customers can brew whichever way they prefer. Sourcing emphasizes transparency and quality from Colombia, Rwanda, Ethiopia and El Salvador among others, and their reputation in the French specialty community makes their beans a destination buy for visiting coffee fans.
