CHOCOLATE COVERED CHERRY, AMARETTO, ORANGE ZEST + CARAMEL CANDIES
Coffee from our friend Arturo Ortiz, based in the village of San Pedro Yosotatu is now live. One of the sharpest and most respected coffee producers in this legendary place, Arturo's coffee is a unique and exemplary expression of some of the best terroir in Mexico. Clean and vibrant with dense notes of chocolate covered cherry, amaretto, orange zest, and caramel candies. It's a beautiful cup and makes one heck of an espresso, as well as a drip cup.
ORIGIN: San Pedro, Yosotatu, Mexico
PRODUCER: Arturo Ortiz
PROCESS: washed and dried on raised beds
ELEVATION: 1900 masl
VARIETY: Bourbon + Typica
TASTING NOTES: Chocolate covered cherry, amaretto, orange zest and caramel candies.
ROAST TYPE: Light/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.
Grupo Yosotatu is not a formal organization with traditional leadership roles. The
producer group consists of 40 family members and neighbors who desired autonomy
and independence from larger organizations. Madelina Lopez Lopez is the backbone
of this group — and with an increase of demand, Madelina has been ensuring quality
standards are being achieved. This season all of the producers worked heavily on
improving their ability to dry more parchment at a slower, more even rate. Some have
invested into building raised beds to accomplish this. Overall volume is small, but it
can be some of the best quality out there.
This is a separated lot from producer Arturo Ortiz, who is a member of Grupo Yosotatu.