Mexico Paxtle

This community lot is composed of small deliveries from around 150 producers in the Sierra Mazateca area in Oaxaca. Farms here are very small — typically under 1 hectare — and grow old-stock varieties of Typica and Bourbon. Many of the producers are of indigenous descent and speak little Spanish, an obstacle which, along with the area’s remoteness, can make sourcing here more challenging. Processing involves two fermentations: one in cherry for 24-48 hours after picking, another underwater for 24-48 hours after depulping. Coffee is washed after fermenting and dried for 14-17 days. In the cup this coffee presents as densely sweet and sticky, with date-like and toffee flavors. Soft fresh strawberry lifts the profile as it cools.