Mexico - Oaxaca
Mexico, Oaxaca
Tasting Notes: Caramel Apple, Honey, Milk Chocolate
Processing: Washed
Elevation: 1700 - 1900 MASL
Varietal: Bourbon, Typica
This washed lot comes from the rugged highlands of San Pedro Yosotatu, a small community in Oaxaca’s famed Mixteca region. Grown at elevations reaching up to 1,900 meters, this coffee is cultivated by indigenous Zapotec families who farm small plots using traditional, organic methods passed down through generations. The varietals—primarily Typica and Bourbon—thrive in the region’s cool mountain climate and rich, loamy soils.
After harvest, ripe cherries are fermented in wood tanks, washed clean in mountain spring water, and slowly dried on woven mats. This gentle process preserves the clarity and sweetness of the cup, highlighting the distinct terroir of the region.
Baristas describe the cup as bright and comforting. It opens with a crisp note of caramel apple, followed by rich honey sweetness and a finish of silky milk chocolate. Balanced and approachable, this coffee shines across brew methods—from filter to espresso—and is a testament to the care and craftsmanship of its producers.
Mexico, Oaxaca
Tasting Notes: Caramel Apple, Honey, Milk Chocolate
Processing: Washed
Elevation: 1700 - 1900 MASL
Varietal: Bourbon, Typica
This washed lot comes from the rugged highlands of San Pedro Yosotatu, a small community in Oaxaca’s famed Mixteca region. Grown at elevations reaching up to 1,900 meters, this coffee is cultivated by indigenous Zapotec families who farm small plots using traditional, organic methods passed down through generations. The varietals—primarily Typica and Bourbon—thrive in the region’s cool mountain climate and rich, loamy soils.
After harvest, ripe cherries are fermented in wood tanks, washed clean in mountain spring water, and slowly dried on woven mats. This gentle process preserves the clarity and sweetness of the cup, highlighting the distinct terroir of the region.
Baristas describe the cup as bright and comforting. It opens with a crisp note of caramel apple, followed by rich honey sweetness and a finish of silky milk chocolate. Balanced and approachable, this coffee shines across brew methods—from filter to espresso—and is a testament to the care and craftsmanship of its producers.
Mexico, Oaxaca
Tasting Notes: Caramel Apple, Honey, Milk Chocolate
Processing: Washed
Elevation: 1700 - 1900 MASL
Varietal: Bourbon, Typica
This washed lot comes from the rugged highlands of San Pedro Yosotatu, a small community in Oaxaca’s famed Mixteca region. Grown at elevations reaching up to 1,900 meters, this coffee is cultivated by indigenous Zapotec families who farm small plots using traditional, organic methods passed down through generations. The varietals—primarily Typica and Bourbon—thrive in the region’s cool mountain climate and rich, loamy soils.
After harvest, ripe cherries are fermented in wood tanks, washed clean in mountain spring water, and slowly dried on woven mats. This gentle process preserves the clarity and sweetness of the cup, highlighting the distinct terroir of the region.
Baristas describe the cup as bright and comforting. It opens with a crisp note of caramel apple, followed by rich honey sweetness and a finish of silky milk chocolate. Balanced and approachable, this coffee shines across brew methods—from filter to espresso—and is a testament to the care and craftsmanship of its producers.