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
As Cool Chile is not the manufacturer of this product we cannot guarantee the accuracy of the information provided on our site (e.g. ingredients, nutritional information, etc). Manufacturers regularly change recipes and therefore we always recommend that you always check the actual label of the product before consuming.
Once opened store in an air tight container.
Cinnamon sticks and oranges are classic sweet flavourings in Mexico. Mexicans use 'real' cinnamon sticks to provide soft, earthy, woody and perfumed flavours to their sweet treats, coffee and many savoury dishes too. We source the best (and most expensive) cinnamon sticks from Sri Lanka to flavour this syrup. The cinnamon sticks and spices are steeped in light muscovado sugar syrup for a day then crushed and allowed to steep some more before being strained out and a tiny bit of pure orange oil is added.Use to sweeten Mexican coffee for a 'cafe de la olla' flavour, but it does so much more! Pour into - hot coffee- iced coffee with evaporated milk- tea lattes- Mexican Espresso MartiniPour on to- buñuelos - coffee ice cream! vanilla and chocolate is nice too- autumnal fruit salad of apples, pears and oranges- hot cakes- muesli with yoghurt and apples- roasted bananas with creamOr use to- steeped dried fruit like prunes for a panna cotta topping- mix with evaporated milk as a 'soak' for sponge cakes- glaze parsnips at the end of their cooking time