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Coffee

Oaxaca Especial

Overview

Notes Candied Apple, walnut, dark chocolate Varieties Pluma, Bourbon Elevation 1700-1900 masl Process Washed
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Description

We love coffee from Mexico at Variety, and the lots from Oaxaca are often the stars of the show. Each year, we are blown away by the quality, uniqueness, and longevity of these offerings; a big reason why Mexico continues to be a pillar of our menu. This offering highlights the work of Casimiro Garcia and members of his family, whose coffees stood out for their delicate body, candied sweetness, and the crisp acidity of a red apple.


Background

Oaxaca is an enigma in many ways but also can produce some of the very best cups in the country. Production here is still overwhelmingly driven by original lines of Bourbon and Typica, including the unique Pluma variety in the southern coastal mountains. With 16 distinct indigenous groups/cultures alone, many of which grow coffee, the region is incredibly diverse from an environmental, climatic, and social perspective. These are vibrant, delicious, sweet, sessionable coffees that seem to disappear from your cup because they go down so easily. Here, they use a traditional washed process: they float cherry to sort for density, depulp the coffee, ferment without water for 18 to 24 hours, then wash it and dry it on patate mats, raised beds, or patio.

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