A top notch new crop Mexican arrival!
We have been waiting patiently for stellar new crop lots of Mexican and they have finally arrived!
This coffee is coming from the same group as our other Mexican Oaxaca, but instead of being a tasty aggregate production lot from many small holders, this is the highest rated single producer lot, with more of a boutique processing method. A bit more exotic, a bit higher rated, but both are incredibly tasty Mexican coffees.
Edward Santiago has a very small farm, about 7.5 acres containing approx 500 trees. He grows Typica, Bourbon and Catuai to create a perfect balance of tones. He insures only the ripest of cherries are picked and then does a 24 dry ferment still in the cherry before throwing the beans into a meticulous washed processing, 3 different quicker soaks take all the remaining fruit off the seeds without giving the cup detectable ferment tones. The result is a beautifully clean cup, technically washed processed but considered a hybrid processing method. Introduces the heavier body and sweeter tones of a honey processed to the cleaner more traditional darker tones that the washed processing normally produces.
Tasting Notes: A very fun cup to play with. Much heavier bodied than a traditional Mexican. Lighter roasts are clean with some very jazzy fruity acidity, floral aromatics and a fuller bodied nutty tone surprisingly developed for a light roast. A little soft fruit pops out as the cup cools. Medium roasts reduce the acidity a bit and build the body and chocolaty factor, the nuttiness fades into hints of toffee/caramel with just hints of floral accents. Wonderful layers of brightness fading to sweeter nutty/toffee with a lingering aftertaste more on the chocolaty side. Darker roasts work equally as nice but far less exotic and sweet; robust dark chocolate tones with great body and a smoky finish.
Roasting Notes: Easy cup to roast, medium to low chaff and even roasting. Recommend playing the medium roast level to see it shine. Light roasting is way cool as well but a bit unique with its pronounced nutty factor and higher acidity. Extra setup for light roasts really mellow out the nuttiness into more jazzy bright and sweet tones. Dark roasts are a bit rough and tumble but for strong and dark coffee fans, it will be a winner.
This coffee is exported from Calguera Gomez who organizes thirty seven surrounding family-owned farms located within the municipality of San Agustín Loxicha in the state of Oaxaca, Mexico.
Coffee producers use their own micro-mill to process harvested cherries, which allows for meticulous care in depulping, fermenting, and drying the coffee. Coffee is cultivated on farms that average 10 to 24 acres in size. The Calguera Gomez company aims to organize and support producers with access to the best agricultural practices and consequently pays high prices for higher quality coffee production.