It seems it was another lifetime ago when I was in Oaxaca, Mexico looking for coffee farms and beans to buy. But it was only weeks before a pandemic that changed how we move about in the world. Looking back, it was a prefect time. I swam in the ceynotes with my family, boated to the pink flamingos of Celestun, ate incredible clayudas at the famous meat market travel channel hosts had visited, the 20 de Noviembre Mercado, and watched my cacao beans grind into a thick wet paste with sugar for drinking chocolate. Oaxaca was nothing like I expected and everything I had hoped it to be. With every coffee shop visited, I drank delicious coffee that was either from the cafe owned farm or another family owned farm.
Grown in the Sierra Madre del Sur region of Oaxaca by a group of twelve farmers. Fully washed and sun dried.
Country of Origin: Mexico
Cupping Notes: Dark Chocolate, Floral, Blood Orange, Buttery Finish
Terroir: Grown in the Sierra Madre del Sur region of Oaxaca by a group of twelve farmers. Fully washed and sun dried.
Roast Level: Medium, Full First Crack
Delicious As: Espresso, Cortado, Cappuccino, Pour Over, Aeropress, French Press, Moka Pot
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