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.

Our biggest sale ever, 25% off all coffee...12/13 - 12/20!!

Mexico Miramar

Product image 1Color Coffee Mexico Miramar Roast, Oaxaca, Single Origin Coffee Bag
Product image 2Color Coffee Mexico Miramar Producer Location, Pink Azalea, Single Origin
Product image 3Color Coffee Mexico Miramar Producers, Coffee Bean Plants
Product image 4Color Coffee Mexico Miramar Roast, Red Coffee Beans Harvested

Regular price $ 16.50

You are really going to love this high altitude grown roast. With flavors of honeycomb and red apple, makes a very smooth brew. Definitely a great choice for those brisk fall mornings.


BEAN DETAILS:

ORIGIN: Mexico
DEPARTMENT: Oaxaca
MUNICIPALITY: Santa Maria Yucuhiti
COMMUNITY: Guadalupe Miramar
PRODUCERS: Multiple producers
CO-OP: Sierra Mixteca
FARM AREA: 1 - 2 hectares
ALTITUDE: 1450 - 1800 masl
VARIETY: Boubon & Typica
PROCESSED: Washed
FERMENTATION: 18 - 24 hours
DRYING: Patio, petate, & raised bed under parabolic cover
DESCRIPTION: Honeycomb & Red Apple, Round & Soft body

Farm Level

The Sierra Mixteca producer association, based in Santa Maria Yucuhiti, Oaxaca, is an organized group of about 150 active farmer members. The mountainous coffee growing area in Yucuhiti is one of the highest altitude growing regions in the state starting around 1450 masl and topping out around 1900 masl. The pure Bourbon and Typica variet- ies, grown under a thick shade canopy, are meticulously selected at optimum ripeness during peak harvest in January and February, floated, and carefully de-pulped, then fermented over night without water for up to 24 hours. Each producer’s parchment lot is kept separated over the course of the harvest and sent in for pre-screeing on moisture content, water activity, and cup quality at least 3 times before being bulked into community lots.

The small, clean, re-building town center of Guadalupe Miramar, has stunning views looking out over the Sierra Madre mountain range extending all the
way to the Pacific ocean. A few kilometers up the dirt road from Miramar is the San Pedro Yosotatu community where a small group of neighboring farmers within the co-op approached us early in the harvest with interest and desire to separate their coffee and directly participate in the conversations around quality selection and improve- ment and negotiate the corresponding price premiums we could pay. This is a sub group of about 20-30 farmers that are mostly all women, and led by a woman named Madelina Lopez. in San Pedro Yosotatu, the majority is still Typica and a smaller percentage Bourbon. A major initiative being led by the co-op is replanting of top quality varieties and maintaining nurseries in select areas around the community and distributing seedlings to members. The group has intentionally focused on re-planting after a few challenging years dealing with leaf rust, and maintaining traditional Bourbon and Typica varieties which are proven in the cup.

All farmers use full organic practices and most maintain their own small scale worm composting facilities. This years’ lot separation from San Pedro Yosotatu and Guadalupe Miramar are ex- emplary of what potential exists from this previously under-recognized prime coffee growing area, and we expect big things to come with improved leadership, price premiums, incentives and re-investments from within the motivated group.

 

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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