The two main regions of Mexican coffee are Chiapas and Oaxaca. This one is Oaxaca and a microlot that we got through Crop to Cup. It is from Pluma (micro region) and is the effort of a farmer named Felipe Vasquez Herrera
It has a fairly consistent profile with what you expect from a typical Mexican coffee, but emphasizes the good parts (sweet nut, creamy, chocolate). And because the beans have been sorted very well, you'll find very few defects and above average bean size.
Mexican coffee is pretty easy to roast. It can handle a variety of roast levels and can also be blended with good result. We roasted this bean everywhere from very light to very dark, and found that the two middle roasts were our favorite, but all four roasts were drinkable. In particular, I would suggest roasting this one just slightly into 2nd cracks. It gives it a creamy smoothness, macadamia nut flavor, dark chocolate. If you're a big light roast fan, you'll enjoy it lighter -- don't go TOO light with it, but you can take it out about 30 seconds before second cracks to get a sharper, bright lime, caramel, hazelnut taste profile. Third best option is to take it 60 seconds into 2nd cracks and get the roasty, dark peanut notes of a french roast coffee.
US Arrival: September 2021
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