UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
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Artisan roasted speciality grade 100% Arabica coffee - Espresso Roast, from The Mexican Coffee People.
Tasting Notes: wonderfully rounded, full-bodied and remarkably soft/sweet espresso
Suitable for: all espresso machines, a stovetop mocha will bring out a hint of zest in the coffee
Growing Region: on the slopes of Tocana volcano on the southern border of Chiapas, Mexico
Finca: Muxbal (in Mame the local dialect means ‘in the clouds’), founded in 1959 by Maeggie's father Don Enrique
Growers: Maeggie Rodriguez and her son Jorge Gallardo
Bean Variety: 100% Arabica
Certification: Rainforest Alliance
Artisan Roaster: Alison Hernandez- Hall, The Mexican Coffee People
New from Pensador, a Classic Miahuatlán Expression of pure espadín mezcal is full of earthy minerals, pine-like herbs, and floral nectar backed by gentle smoke. It loves Margaritas, Palomas and Negronis, but is equally well suited to straight sipping accompanied by cold lager and salty snacks.NOM: O492XNose: Palate: earthy minerals, pine-like herbs, camomile, honeysuckle (a sweet palate with a dry finish)Finish: earthy lingering finishGood for: mixing and sippingMaestro mezcaleros: Atenogenes Garcia | Onofre OrtizInteresting fact: Atenogenes approach to cooking, fermentation, and distillation is slow and inefficient, each batch taking over 2 months from field to bottle. Maguey (Agave): 8-12 year old espadín (Agave angustifolia), and 11-15 years old madrecuishe (Agave Karwinskii)Region: Miahuatlán, Southern OaxacaOven type: earthen ground ovenExtraction method: tahona wheel Fermentation: Wild yeast natural fermentation in open-top wooden vatsStill type: fire powered 300-litre copper alembic (pot still) ABV: 47- 48%
Maya Hot Chocolate is made from stone-ground Tabasqueño cacao beans, delicately spiced with ancho chilli, allspice berries and annatto seeds.The Mayas were cultivating cacao over 4000 years ago. Our recipe, inspired by them and based on the ingredients that would have been available to them at the time. The Tabasqueño bean, grown in the Selva Zoque in Southern Mexico, is a wild hybrid of the ancestral Criollo bean. We combine these fruity beans with ancho chilli to add gentle heat and dried fruit flavours. Allspice berries add a hint of cinnamon and clove, while annatto seeds impart a warm reddish colour and earthy note.Enjoy this hot chocolate knowing that the cacao is sourced by Agrofloresta, an organization that has social, economic and environmental positive impacts.bean variety: Tabasqueño - wild hybrid of ancestral criollo cacaogrown by: Zoque and Tzotzil communitiestowns/ region: Cerro Blanco, Zunu, Patastal in the Selva Zoque, Mexicofermented by: Agrofloresta in Teapa, Tabasco, Mexico Agrofloresta causes: conserve cacaos, help farmers, preserve cultures, protect animals, save rainforestsAll products in the lever tins are 100% recyclable in household bins.