Mood Melt – Mexico (Natural)

Tasting Notes: Milk Chocolate, Stewed Apples, Walnuts
Origin: Mexico
State: Michoacán
Municipality: Tancítaro
Community: Apúndaro
Varietal: Caturra, Typica
Process: Natural
Altitude: 1,450 masl

Coffee Overview

Mood Melt is a naturally processed coffee from Michoacán, named after Paricutín, Mexico’s youngest volcano, located just 35 km from La Paja farm. Grown in rich volcanic soils, this lot is the result of three generations of coffee-growing tradition upheld by a small family group of around ten producers.

In the cup, expect a comforting, rounded profile—milk chocolate sweetness, soft stewed apple acidity, and a gentle walnut finish. A relaxed, warming coffee with depth and balance.

Farm / Processing

La Paja farm spans roughly 35 hectares, with just three hectares dedicated to coffee. The rest of the land supports avocados, corn, other food crops, and small-scale livestock, creating a diverse, garden-like landscape. Coffee grows under native shade trees—pine, oak, and tepehuaje—alongside newly planted orange and mandarin trees.

While Tancítaro is globally known as the avocado capital of the world, many farms rely heavily on chemical inputs. La Paja has taken a different path, adopting agroecological practices such as worm compost, organic matter, and natural fertilisers. Their avocados are already certified organic, and the family is now working toward the same certification for their coffee.

Cherries for this lot are naturally processed, allowing fruit sugars to fully develop during drying, contributing to the coffee’s soft sweetness and layered character.