Mexico Org. Oaxaca -Sierra Mixteca Coop

Approachable cup, balanced sugar and nut tones, bodied, mild acidity, and a dense cocoa flavor. Great brewed or as espresso. City+ to Full City+.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate No
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Lot size 40bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Cultivar Detail Bourbon, Caturra, Mundo Novo, Typica
Grade SHB EP
Appearance .6 d/300, 15-17 screen
Roast Recommendations City+ - Full City+, this coffee is versatile and will hold up in the darker roast ranges
Weight 1 LB
Recommended for Espresso Yes
La Sierra Mixteca Cooperativa consists of many small-holder families in the Sierra Madre de Oaxaca mountain range. The coop and farmers are located in and around the small village of Guadelupe Miramar. The Mixtecan people are indigenous Mesoamerican, the Mixtec language surviving pre-Colombian era. Farmers in this region grow mainly bourbon and typica cultivars. They produce fully-washed, patio-dried coffees. The cooperative is certified organic, a status that helps command a higher premium for the farmers. We selected this particular lot from a few offer samples at the end of last harvest.
One strength of a good Mexico coffee is approachability, which this lot exemplifies. The dry grounds have a sweet hazelnut smell, a sugar-browning smell, and dried cherry hint. The wet aroma follows this lead-off, a sweet smell of toffee nut along with the addition of milk chocolate when breaking the wet crust. This is a coffee that is easy to judge in the roaster, 1st snaps are clearly audible, and the beans take on a uniform color as they roast. It's a great candidate for those learning to roast and who are able to actually see the beans during roast progression. A City+ cup strikes a nice balance between raw sugar and roasted nut, the aftertaste exiting on a note of cacao/dark chocolate bar. The acidity is very mild, a coffee that will appeal to fans of pulp-natural Brazils and washed Nicaragua coffees. Dark roasts will make for a superb espresso, also useful as a blend base.