Description
Mexico, Oaxaca Mixteca – San Miguel de Guerrero
This micro-lot originates in the community of San Miguel de Guerrero, in the municipality of San Andrés, Oaxaca, where small family plots intertwine with stands of banana, corn, beans, and fruit trees. At elevations between 1,000 and 1,700 m a.s.l., on mineral-rich clay-loam soils, Bourbon, Caturra, Maragogipe, Mundo Novo, and Typica varieties find a unique terroir that reflects the Mixtec and Zapotec heritage.
After hand-harvesting cherries at peak ripeness, each producer follows a strict quality protocol: flotation to discard damaged beans, gentle depulping, controlled fermentation, washing, and sun-drying on patios and raised beds until reaching 11 % moisture—ensuring healthy, uniform beans. Thanks to the partnership with Garra de Jaguar, the dried parchment travels with full traceability from the drying station to the mill, where each lot is cupped and selected—guaranteeing transparency and better returns for farmers.
Agroecological Context and Landscape
Nestled in the Mixteca Alta—a region defined by the Sierra Madre del Sur and the Trans-Mexican Volcanic Belt, with elevations from 1,000 to 2,400 m and deep, steeply sloped soils—the terrain demands terraced cultivation and promotes agroforestry systems that conserve biodiversity and prevent erosion. Over 75 % of Mexico’s coffee is grown under natural forest shade, providing critical ecosystem services such as watershed protection and wildlife habitat.The soils here exceed 1.1 m in depth, with clay-loam textures and high organic matter—ideal conditions for robust root development and nutrient retention.
Tasting Notes:
A great daily drinker! Works well from light to dark roasts. Very sweet and chocolaty cup of coffee with some lemony/floral crispness upfront. Light roasts will show stronger citrus mixing with a nuttier darker tone, small hint of caramel will show with a little longer setup. Could be a bit acidic for some, but presents nicely for those who like a little citric hit and a nuttier cup profile. Medium roasts smooth out the cup and move the darker tones to more along the chocolate like alley, far less noticeable citric tones. Likely the best roast for daily drinking, but will be personal preference. Closer to 2nd crack or touching it, a strong chocolate like profile, more semi-sweet with very low acidity and a creamy mouthfeel with a little spice in the aftertaste.
Roasting Notes: An easy coffee to roast: medium chaff levels and even roasting. A little longer setup helps smooth out a bit of acidity if you roast it a bit too light for your preference. For espresso or cold brew fans, roasting it a bit darker is likely wise for a sweet and chocolaty treat, too light and it can concentrate that citric edge. Drip, pour-over or French press, will be a much showier, balanced cup at the light-medium roast level.
Bourbon, Typica, Caturra, Costa Rica, Oro Azteca, Márago
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