Preferred Brew Methods

BREW METHODS IMAGE BREW METHODS IMAGE 2 BREW METHODS IMAGE 3
ELEVATION: 1800
FLAVOR PROFILE: Walnut, Marshmallow, Fig Newton
PROCESS: Washed
REGION: Oaxaca
VARIETAL: Typica, Bourbon


IF YOU NEED YOUR COFFEE GROUND JUST LET US KNOW IN THE NOTES AT CHECKOUT!

WE'LL TAKE CARE OF SHIPPING ON ORDERS OVER $25!

From Blair

"Sipping on this coffee is exactly what I think of when I describe an easy drinking coffee; it’s one that can be enjoyed at any time of day.  I’m impressed by how well structured it is. What do I mean by ‘well structured’? I personally attribute structure as a combination of acidity, balance, body, and flavors, and how they interact. For me, I noticed it’s got a really sweet, fig and peanut brittle sweetness up front, a coating mouthfeel, and wrapping up to a chocolate covered almond like finish. It’s got a nice roundness throughout, and it’s very clean with lower acidity. All in all, a super solid crowd pleasing coffee that holds up well with cream and sugar, but also smooth and delicious when drinking it black. 

 I often enjoy Mexican coffees in blends, but over the last two years I’ve seen an increase in higher quality coffees coming from this country, being showcased as single origins. I’m excited to see the progress of Mexican coffees, and this cup is a testament to the progress made on quality.  I’m enjoying how balanced this coffee is, noticing how the softer acidity plays with the sweetness and nuttiness of the cup.   There’s a pop of baking spices right away, a jammy fig sweetness, with an effervescent resinous quality that reminded me of pine or juniper while the coffee is hot. As it turns cooler in temperature, the nutty qualities come through, but are balanced by pleasing chocolate and caramelizing sweetness in the finish."