This medium-bodied coffee is ideal for everyday drinking. Easy and balanced, this coffee offers notes of tart cranberry and spices, followed by hints of sweet butterscotch. The drinker is met with a slight linger at the finish.
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The state of Oaxaca in southwestern Mexico is known for many things, but its incredible diversity is one of its notable characteristics. With sixteen distinct indigenous groups and cultures, immense biodiversity, and unique environment, Oaxaca has remained both an enigma and fascination for so many people. The state has also become known for producing some of the best specialty coffees in the country. The majority of coffee grown in Oaxaca is of the Bourbon and Typica varieties, plus a particular Pluma variety that grows in the southern coastal mountains. The Oaxacan coffee industry is decentralized, meaning it is almost entirely made up of independent smallholder producers who deal directly with buyers rather than contribute their coffees to organized cooperatives of producer associations. Although this decentralized model has presented challenges for exporters, it is without question that obtaining Oaxacan coffees is well worth the extra effort. This particular coffee consists of a lot from the Santiago Atitlan community of Oaxaca. Several smallholder farmers, each with only 1-2 hectares of land, contribute their coffee to be vetted for quality before it is added to the community lot. The proof of quality is apparent in the final cup, which is evidence of the steadfast care and attention employed by the independent coffee producers of Santiago Atitlan.
FLAVOR: Cranberry, Spices, Butterscotch
FINISH: Slight Linger
LOCATION: Oaxaca, Mexico
PRODUCER, FARM: Mixed Producers, Smallholder Farmers
ALTITUDE: 1500-2200 MASL
VARIETAL: Pluma, Typica, Bourbon, Mundo Novo
PRODUCTION METHOD: Washed
Learn the Five Factors of Brewing as well as how to perfect your coffee using different various brewing devices like Chemex, V60, French Press, and others.