Stop and prepare your senses for a fascinating journey that debunks myths about the classic taste of Mexico. FLORAL GREEN coffee from the iconic London roaster Dark Arts is a liquid manifesto of the treasures hidden in the Chiapas region when master craftsmen get their hands on them. From the very first sniff, you will be amazed by its incredible juiciness, which balances on the edge between fruit tea and a premium dessert. The dominant sweetness of green grapes blends smoothly with bright notes of fresh strawberries, while the warm aftertaste develops the deep character of stewed plums. This coffee is not just a morning ritual, it is a complex experience that will captivate you with its versatility and unique profile, which rightly stands out as one of the most interesting items of the season in the current offer.
The story of these rare beans began deep within the El Triunfo Biosphere Reserve, where the indigenous Tzeltal community farms in perfect harmony with the wild nature. At an altitude of 1,750 meters above sea level, local families have been growing coffee trees for generations, but it was only under the leadership of key figure Marco Romero Santiz and in collaboration with the Beneficio Edelmira organization that their work gained global recognition. Together, they transformed traditional agriculture into a modern model emphasizing top quality and absolute traceability of each lot. The project teaches farmers to harvest cherries only when they are optimally ripe, and thanks to the construction of a micro-mill right in the center of the village, all the know-how and economic benefits remain within the community, actively protecting local biodiversity and the cultural heritage of their ancestors.
The uniqueness of this lot is also underlined by the choice of the Maragogype variety, which is renowned among connoisseurs for its above-average bean size and very delicate aroma. To get the most out of them, the coffee was processed using the demanding Anaerobic Natural method. The whole cherries fermented in hermetically sealed containers without air access, which allowed them to develop a depth of flavor and syrupy sweetness that conventional methods lack. Subsequent slow drying in the sun ensured that all the fruity character of the pulp was concentrated directly into the core. The result is a cup with a rich texture and purity that brings out every detail of its terroir.