Description
A nice new crop arrival out of Oaxaca!
This lot comes from a group of smallholder farmers based in Santa María Temaxcalapa, a small municipality tucked into the Villa Alta District, deep in the Sierra Norte of Oaxaca (also known as the Sierra Juárez). It’s a rugged, heavily wooded region historically inhabited by Zapotec communities, where coffee is grown on small family plots under shade, as part of a traditional agroforestry system.
The farms sit between 1000 and 1115 meters above sea level, on the clay-rich soils typical of this part of the sierra. The lot is a blend of Pluma, Typica and Bourbon, the classic varieties of Oaxacan coffee. Pluma is itself a natural mutation of Typica that developed in southern Oaxaca, and it’s a big part of what gives these coffees that clean, sweet, well-rounded profile they’re known for.
Processing is traditional fully washed: cherries are depulped, fermented and then sun-dried on patios and raised beds. Harvest runs from December through March. This is a conventional coffee, no certifications, but with the kind of attention to detail you really only see in lots handled by small producers processing their own cherry.
Tasting Notes: A clean, balanced and easy-drinking cup, typical of a well-made Mexican coffee. We thought it best at a medium roast: the acidity is soft and well-mannered, present but never sharp, while the real character comes from a rounded body and a sweet caramel and chocolate backbone. It works especially well as a daily drinker and is a solid choice for milk-based drinks, where the chocolate notes come through nicely without turning bitter. Light-medium roasts bring out clear caramel sweetness, a soft citric acidity and a light tropical edge. Medium roasts push the caramel toward milk chocolate and round out the body into something creamy. Medium-dark roasts lose the fruity/citric edge but pick up bittersweet chocolate, toasted nut and a touch of smoke, staying smooth without turning harsh.
Roasting Notes: A flexible coffee that works well from light-medium through medium-dark roasts. At light-medium, give it a clean, well-developed roast so the caramel and tropical notes come through clearly; too light and it can show a grassy edge. Medium roasts are the sweet spot, where caramel and chocolate balance nicely and the body fills out, a good profile for both filter and milk-based drinks. For medium-dark, ease off the heat a bit after first crack to keep the sweetness from getting scorched. Roasts evenly, with a medium amount of chaff. A longer setup of 3-5 days is recommended for best results.
Joseph De Leon (verified owner) –
Agreed, an outstanding everyday coffee. The range of potential profile is interesting, I myself have tasted a bit of that woodiness present in an overly light roast. But what stands out to me, as mentioned in the description, a wide window for sweet spot. The caramel chocolate and acidic citrus blast will keep my buying this coffee in bulk.
Art Douglas (verified owner) –
Roasted almost to the end of the first crack. Came out just a little darker than medium. Tasted like good but ordinary coffee to me when tasted black, definite woody notes, a hint of ash, and bakers chocolate. Added a lit bit of cream and sugar, and more of the chocolate notes started to appear. Tried going heavy handed with the cream and sugar, and wow, more of the chocolate blasted out, and I almost thought I was drinking hot coco instead of coffee. Not what I expect for a classic cup of coffee, but very fun and unusual.
Robert (verified owner) –
Great coffee, true to the cupping notes. I feel like this bean has more caffeine than most coffee. Not a bad thing just an observation.