Tasting Notes

Chocolate and caramel with hints of apple and a juicy mouthfeel.

Origin Details

• Region / Oaxaca
  
• Variety / Yellow Caturra
  
• Process / Washed
• Altitude / 900–1,600 MASL
  

This strong bodied Mexican is perfect for milk based espresso drinks.

Oaxaca, bordering Chiapas to the south and descending from central highlands to the Pacific Ocean shores in the west, is rich in volcanic nutrients and ample moisture. Hailing from the Ixtlan de Juárez region in Oaxaca, this coffee is produced by Productores Orgánicos de la Zona Alta de Ixtlan.

Established in 2006, the cooperative, comprising multiple farms, prioritises meticulous farming processes. Harvested manually, this fully washed Yellow Caturra lot is pulped on the same day as harvest. The beans then rest in wooden crates or concrete tanks, before initiating a fermentation process. During fermentation, the tanks are often covered with nylon for ideal temperature maintenance.

Process monitoring commences after 12 hours, while the duration ranges from 12 to 24 hours. The coffee is then dried on concrete patios and sometimes blankets until it reaches 11 to 12% humidity, followed by dry milling to remove the parchment.

The cooperative makes strides in community and environmental impact. Workforce training, led by a coffee production specialist, ensures adherence to best practices. Social initiatives include fair wages, anti-discrimination policies and respect for human rights. The organisation also promotes soil conservation, bans herbicides, prohibits tree felling and conserves water sources. This coop also has organic certification.