Our first Mexican offering... Ever! Yes it's true, we've never had any coffee from Mexico before, so we are beyond excited to add this to our collection. It's sourced by Caravela Coffee Importers, a certified B-corp who are leading the industry towards a more sustainable and inclusive economy which works for everyone.
In the cup, you can expect a light, clean honeydew-melon acidity, light florals and a caramel sweetness. The brew is complex and well balanced, with medium body and velvety mouthfeel leaving you wanting more. A really delicious cup of coffee!
Origin: Oxaca, Mexico
Varietals: Typica, Bourbon
Roast degree: Medium (read more).
Q Score: 85.5 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Do you need a recipe? - we're not sure you do! (see what we're on about here). We're always happy to help if we can - just drop us a line using the message icon in the bottom right corner of this screen! We also have sample grind size packs available to help you get your grinder dialled in for all our recommended brew methods. You can order yours here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
The Árboles de Guajes farm takes its name from a native tree that grows in the area. It is commonly known as the blood tree, also considered sacred. Behind this farm and coffee are Hermenegildo Marin and his family. For him, coffee production began with his parents who taught him how to cultivate the land. Back then, it was the only source of income they had. When his parents passed away, he inherited the plot.
Today, Hermenegildo grows coffee alongside his family. His sons mainly supervise tasks such as pruning, planting, renovations, and shade management. He and his wife Aurelia Martinez take care after the harvest and drying stage. Two years ago, he started working with a quality-focused approach. Now, he is very motivated by knowing he can improve the plantation while constantly learning better processing practices.
During the harvest season, this family carefully picks the coffee and floats it to remove lower- density beans and achieve a cleaner cup. On the same day, they remove the coffee pulp and ferment it for 24 hours to finally dry it for 12 days on average. He says growing coffee and taking care of the land is a reminder of his parents' words “look after the land, as it produces and you can make a living from it”. Hermenegildo and his family are very grateful to know roasters have in their hands a coffee proudly grown by an indigenous Mazatec family.
Very smooth and enjoyable