Mexico FTO La Canada -Teotitlan

This lot from Teotitln offers fruit jam flavors, berry and cherry, with toffee nut, and complex chocolate bittersweetness. Wonderful espresso too: viscous, layered dark chocolate, tart berry. City+ to Full City+. Good for espresso.
Out of stock
87
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate No
  • Certifications Fair Trade, Organic
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Sep 21 2016
Lot size 13bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Certifications CertificationsCertifications
Cultivar Detail Bourbon, Typica
Grade SHG
Appearance .6 d/300gr, 16-18 Screen, overall sort is very good, but expect to see "foxy" beans, identified by a thin red layer of fruit that has dried to the seed
Roast Recommendations City+ and Full City produce the most balance between dark cacao and fruited sweetness; shows well all the way up to Full City+
Weight 1

Teotitln rests in the northern part of Oaxaca in the La Ca±ada region, a mountainous area with coffees growing well above the 1500 meter mark. Bordering "La Mixteca", the people of La Ca±ada also belong to the Mixteca ethnic group, an indigenous Mesoamerican group who have inhabited the region for thousands of years. Most of the coffee exported from this region is through the few local cooperatives, most of which hold both Fair Trade and Organic certifications. The coffee tradition is one of "small holders", usually consisting of a few thousand trees, hand pulpers, and wet processing. This particular 13 bag lot is a blend from small producers in the micro regions of Santa Cruz Acatepec and San Mateo Yoloxochixtlan. Most of the coffee grown are old Bourbon and Typica types, with a small amount of Caturras, and Catimor hybrids, however, this is a lot separation of only Bourbon and Typica. There is some resistance to growing Catimors locally, many farmers opting to replant in Caturra or even Bourbon. Organic certification still allows for some spraying with copper, lime calcium, and sulphate, which helps to control the spread of leaf rust ("roya"). Altitude in the region is very good, most of the coffee grown above 1500 meters.

Fresh fruit and spiced tea notes dot the outer edges of the aromatic profile, fanning out to subdued nut and herbal tones. You can develop quite a chocolatey side too in the Full City - Full City+ roast range, these darker roast levels making for a complex single origin espresso. Pouring hot water on the ground coffee concocts fruit jam smells in the steam, along with pungent molasses sugar sweetness (especially when breaking through the wetted crust). City+ roasts brew quite well, showing a mouthpleasing mix of jam-like fruit flavors and subtle semi-sweet chocolate bittersweetness. The cooling cup gives way to strawberry and cherry accents, along with a toffee nut flavor in the finish. Robust bittersweet chocolate tones come through at Full City, like fine dark cacao bar with raspberry ribbon. Our Full City roast was great as espresso, even with just 24 hours rest (ideally I'd wait 48 - 72 hours): layers of chocolate/cacao tones, viscous mouthfeel, and a berry skin tartness at the sides of your tongue.