Nuances: Pomelo , Vanilla , Honey
Provenence: Sierra Mazateca, Oaxaca
Elevation: 1600 - 1900 masl
Variety: Typica , Bourbon
La Mazateca maintains its historical cultivaton of typica and bourbon, two varietals now very rare within Latin America due to its susceptibility to roya. Coffee cultivation is very largely organic. The farms maintain a culture of minimal intervention; producers are quite reluctant towards pruning, and are proud oftheir 2-3 meter-high, 40-year-old typica trees. Coffee is produced in agroforestry meaning within different levels of shade and amongst other crops & wood. The variety of corn is also very impressive.
Average land size is 1 hectare and productivity averages 2 bags per hectare in other countries, Colombia for example, the average is 20 -25 bags per hectare. This makes coffee from this area very rare and sought after.
Farmers process their coffee until dry parchment. Cherries are usually harvested and let to rest overnight. Cherries are sometmes floated using a plastic container filled with water and a sieve to take out floaters (low density fruits). Next step is depulping, usually manual. Depulped beans are then let to ferment without water in a wooden tank for 24, 48 sometimes 72 hours, due to the cool climate and cold nights. This extended fermentation very likely enhances
the coffees’ flavours and creates its complexity. Drying occurs on patios, usually on top of the house.
Ideal for Filter and Espresso