The Espresso Chocolón^™ Story

These miraculous coffees of Cofradia de Chocolón (Cofradia means brotherhood in Spanish) are grown under native shade trees high in the Western Sierra Madre mountains in the state of Nayarit, Mexico, within a migratory bird flyway that borders an Ecological Reserve, and are cultivated with minimal use of chemical pesticides or fertilizers. Espresso Chocolón’s naturally processed, patio-dried coffees offer a gorgeous crema and buttery mouthfeel which result in an impressive cup, no matter how you choose to brew.  

Dark Roast

Some might even term this an “espresso roast” and many of our favorite coffees for espresso are roasted to this level. These blends are the dark-brown color of chocolate and have a shimmer of oil on their surface which can appear in the cup when brewed. The flavors from the beans begin to be eclipsed by those from the roast. However, the beauty of the origins still shine through the symphony of nutty, caramel, and chocolate notes commonly present in these blends.