This is our first Mexican selection of the season, and it comes from a single producer in Ozolotepec—high up in the mountains of southern Oaxaca. In the cup we find a sweetness-forward profile of milk chocolate, almond, and strawberry.
San Francisco Ozolotepec, Oaxaca
Hand-picked at peak ripeness. Floated to further remove defects. Held in cherry for 48 hours. Fermented underwater for 72 hours. De-pulped. Washed. Dried on raised beds for 20-25 days.
Agustín's farm is only a single hectare (2.5 acres) in the Sierra Sur of Oaxaca. He produces exceptional quality coffee, as well as corn to help supplement his income. He is part of an informal group of producers in the area that work together and share knowledge of coffee production and processing. Typically such a small lot would be blended with others, making it truly special to have the opportunity to taste this coffee as a separated micro lot.
Bourbon and Typica compose the most culturally and genetically important groups of coffee in the world. Both are low yielding, have excellent cup quality potential, and are very susceptible to most diseases. Historical records indicate that seeds were taken to Yemen from the natural coffee forests of southwest Ethiopia to be cultivated as a crop. Recent genetic tests have confirmed that Typica and Bourbon were the main seeds taken from Ethiopia to Yemen. From Yemen, descendants of Typica and Bourbon spread around the world, forming the basis of modern Arabica coffee cultivation.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.