Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

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Mexico Juan Santiago

Product image 1Color Coffee Juan Santiago Mexican coffee in 12oz white bag with red and white label
Product image 2Color Coffee Juan Santiago Mexican coffee label with coffee details
Product image 3Mexican producer looking over coffee bean crop
Product image 4Mexican coffee producer holding a coffee plant
Product image 5Juan Santiago Mexican coffee producer grabbing hold of a coffee plant branch

Regular price $ 20.00

MEXICO

JUAN SANTIAGO

RED CHERRY, VALENCIA ORANGE + HEATH BAR

Oh baby this coffee!  We've said it before, the best coffees in Mexico come from the tiny village of San Pedro Yosotatu.  This tiny single producer lot proves just that.  Bright red cherry top notes and underlying fruity notes of Valencia orange and a Heath Bar-like scrumptiousness highlight a wonderful cup.   Sustainably grown by master producer and the ever humble Juan Lopez Santiago.  

 


BEAN DETAILS:

ORIGIN: San Pedro Yosotatu, Mexico
PRODUCER: Juan Lopez Santiago
PROCESS: Washe and dried on raised beds
ELEVATION: 1900 masl
VARIETY: Bourbon and Typica
TASTING NOTES: Red cherry, Valencia organe and Heath bar
ROAST TYPE: Light

Farm Level
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 Juan Lopez Santiago, who is a member of Grupo Yosotatu.

General Brewing Instructions

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Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
  • Filtered water.  Spring water is ideal.  Removing chloride, sulfur, and iron is essential.
  • A burr grinder.  The more even the coffee particles, the better the coffee.  Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders.  Invest in a burr grinder.  Your taste buds (and coffee roaster) will thank you.
  • A scale.  I know using a scale can seem a bit like you're doing something you shouldn't be.  Trust me, you can only brew consistently great coffee with a scale.  Water and coffee are hard to measure without one.
  • Clean equipment.  Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup.  Please keep your equipment clean.  The sooner and more often you clean your gear, the easier it will be in the long run.  Add it to your ritual and thank us later.
  • Delicious and freshly roasted Color Coffee
Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:

Coffee Faq

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IS YOUR COFFEE ORGANIC OR FAIR TRADE?

In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.

WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?

We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.

For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.

If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.

CAN YOU GRIND MY COFFEE ON WEB ORDERS?

Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.

DO YOU HAVE BREW RECIPES?

These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.

In the meantime...go here: Pour Overs Aeropress to get some expert advice.

MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?

A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!

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