Last week we got a big order of new coffee. I’ve been diligently roasting and cupping my way to the sweet spot of each, and will start adding the to the website one by one, as well as new blends. First up is a beautiful Mexico Oaxaca (buy it here), which I was inspired to buy after a trip to Mexico last February (not too long after some nasty political violence there, and just a few days before a pretty significant earthquake). In any event, this is a fantastic coffee, round and smooth with just enough complexity to be interesting. Here’s my description from the website:
Oaxaca (pronounced Wah-Hah-ka), is nearly the most southern Mexican state, almost bordering Guatemala. I traveled to the Oaxaca region in February of last year, just a few days before a magnitude 6.4 earthquake hit the area, and was amazed by the natural beauty of this mountainous region along the Pacific coast. I also had the very best Mexican food I’ve eaten in my life there, shared with some Mexican colleagues who are hard-working and kind, the type of people I’m proud to call friends. The climate is mild, the town beautiful, and it should be a tourist destination – thankfully, it doesn’t seem the rest of the world has figured that out yet.
The coffee of Oaxaca is sometimes a rather unremarkable affair, not bad, but mild and uninteresting. This coffee is NOT that Oaxacan. THIS coffee is a high altitude affair; the city itself is at about 5000 feet elevation (you should have seen me try to get in a run), and the surrounding Sierra Mazateca mountains rise to nearly 9000 feet. The result is a very interesting cup of coffee – mild, yes, but with interesting sweetness and complexity, almost but not quite fruity.
I almost hate to say this, because it risks trading unfairly on the good name of the brand, but this coffee jumped off the cupping table like it was a Kona. I’m not trying to mislead with this description; it’s the most accurate way I can think to compare it to a coffee that many people have experienced.
More coming, stay tuned!