SWEET CHOCOLATE CANDIES | DRIED FRUITS, CARAMEL APPLE + TOASTED MARSHMALLOW
Our first lot from Mexico this year is a regional blend from our favorite producing zone: The Sierra Mixteca Mountains. This is a special place filled with amazing producers, very isolated from modern society. The coffee growing conditions are perfect here and we're so thrilled to offer these wonderful coffees to you.
Round and sweet, comforting with depth. The flavors come across as sweet chocolate candies with hints of dried fruits, caramel apple, and toasted marshmallow. Makes great espresso and drip!
ORIGIN: Oaxaca, Mixteca, Mexico
VARIETY: Typica & Bourbon
ELEVATION: 1700-2200 masl
FERMENTATION: Dry 18-24 hours
DRYING: Patio and petate mats
TASTING NOTES: sweet chocolate candies with hints of dried fruits, caramel apple, and toasted marshmallow
ROAST TYPE: Medium
Oaxaca is an enigma in many ways but also can produce some of the very best cups
in the country. Production here is still overwhelmingly driven by original lines of Bourbon and Typica, including the unique Pluma variety in the southern coastal mountains. With 16 distinct indigenous groups/cultures alone, many of which grow coffee, the region is incredibly diverse from an environmental, climatic, and social perspective. There are so many logistical and cost-of-production challenges here but that’s what excites and drives us to get better and bring these lots to more of our roasting clients and their end consumers. These are vibrant, delicious, sweet, sessionable coffees that seem to disappear from your cup because they go down so easily.
Our relationships are the deepest in Oaxaca. We’ve been building up our supply chain
from the farm level (producers here average 1-2 hectares) in terms of quality improvement and separations as well as price negotiations and premiums, rather than working from the exporter or co-op level down. Financing is a big challenge farmers face here and we are committed to working creatively to solve this in both the short and long term.
Mixteca is the first group we worked with in Mexico: they are where it all began for us. After finding an in with one small association, we’ve continued to dig in and branch out, exploring new relationships. We now work with seven communities in Mixteca. Bringing notes of fresh berry, honey, and citrus like tangerine and meyer lemon, coffees from Mixteca are heavily made up of old Bourbon and Typica varieties. The subregion has very distinct dry and rainy seasons, with weather generated from Pacific ocean. As well as a geographic area, Mixteca also refers to an indigenous group and a language. Like most regions in Oaxaca, they use a traditional washed process: they float cherry to sort for density, depulp the coffee, ferment without water for 18 to 24 hours, then wash it and dry it on patate mats, raised beds, or patio.