Mexico Oaxaca

Mexican coffee is not a favorite around here. The really nice ones almost all go to Germany, and the fairly nice ones are hard to come by, and the inexpensive ones -- ugh, too bright, too harsh, too nutty. We just don't have much demand for it. So we don't give Mexican coffee much love for most of the year, but we do try to find a nice one to bring in right when they come into season.

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 La Canada (micromegion) San Pedro Sochiapam (municipality/town) and is an effort of 34 farmers there. Their crop was formerly bought every year by leading US specialty coffee roasters, but they had a couple down years when the coffee fungus hit them, and they lost their relationship with their buyers. So now they have rebounded and we jumped at the chance to help them out and get to carry their coffee!

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 minimizes the less appealing parts (astringency, bitter nuts). 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: December 2018