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 clean, sweet cup that opens with an intense burst of orange zest and pineapple over a deep cocoa base. As it cools, a soft caramel syrup and a floral mandarin acidity weave through the profile, adding vibrancy without becoming overpowering. Light roasts accentuate the tropical fruit and citrus tones, but most palates will prefer a touch more development: the fruit sweetness melts into rich cocoa, the florals linger gracefully, and the cup acquires a creamy texture.
Roasting Notes:
Very user-friendly in the roaster—medium chaff, uniform color. Aim for a medium-dark roast (just before second crack) to highlight the chocolate-orange combo while softening the citrus edge. Lighter roasts pop with pineapple and mandarin for pour-overs but can feel a bit bright for espresso. Push slightly darker and you’ll get a lush semi-sweet chocolate with a hint of citrus and floral spice—low acidity, smooth as silk.
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