This is our second year exploring the exciting region of Sierra Mazateca, and it is quickly climbing our list of places to explore once travel becomes more possible. In the cup we find excellent depth and structure, a lovely refined dark chocolate base, a subtle orange acidity, and a complex berry compote sweetness.
Typica & Bourbon
San Mateo Yoloxochitlán, Sierra Mazateca, Oaxaca
1,650 - 1,900 masl
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Dry fermented for 24-36 hours. Dried on raised beds for 10-15 days.
This coffee comes from the remote parts of the Sierra Mazateca mountains; between La Cañada and the Papaloapán Valley, at the northern tip of the state of Oaxaca. As part of the Sierra Madre del Sur and the Sierra Madre Oriental, the land is surrounded by high mountains, cliffs, and is largely comprised of hills covered in mesophytic forests that are bathed by constant rains and the intermittent presence of mist. This geography creates difficult but ideal growing conditions of high quality and complex coffees.
Bourbon and Typica compose the most culturally and genetically important groups of coffees in the world. They are both low yielding, have very good 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 south west Ethiopia to be cultivated as a crop. Recent genetic tests have confirmed that Bourbon and Typica were the main seeds taken from Ethiopia to Yemen. From Yemen, descendants of Bourbon and Typica 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.