Our first offering from Mexico, Mazateca #1 is an exciting and complex washed coffee. On espresso, we find juicy dark berry, deep sponge toffee sweetness and a comforting chocolate base.
*Order by Monday noon for Wednesday local delivery/shipment or Wednesday noon for Saturday local delivery/ shipment.
Region Sierra Mazateca, Oaxaca, Mexico
Varieties Typica & Bourbon
Altitude 1600 - 1800 masl
Sierra Mazaetca; high up in the Sierra Madre de Oaxaca mountain range in Northern Oaxaca state, is named after the indigenous Mazatec people who call the area home. Many of the producers in Mexico are smallholders, producing a little as 5-10 kg per year. As a region, Oaxaca is unique in that the local market is willing to buy high-quality Oaxacan coffee, meaning many of the excellent, small lots stay in Mexico. As such, our importing partner Osito works very hard to secure coffee from Mazateca, compiling lots of similar screen size, moisture and water activity.
Mazateca #1 is the first Mexican coffee we have brought in and roasted at Subtext. This coffee really excited us on the cupping table; its dense, fruited complexity showcases the immense quality potential of Mexican coffee.
Sitting right in between Mexico’s two other major coffee-growing regions Chiapas and Veracruz, Oaxaca produces some of the most distinctive coffees in Mexico. Coffee production in Oaxaca has not been modernized to the same extent as in its neighbouring regions, with many producers preferring traditional cultivation methods and coffee varieties.
Typica & Bourbon
Bourbon takes its name from Bourbon Island (now La Réunion), where it was introduced by French missionaries who had taken a few coffee seeds from Yemen in the 1700's. Along with Typica, Bourbon accounts for the basis of most of the world's coffee production today which is made up of Bourbon and Typica descendant varieties.
Bourbon is known for its high quality potential, susceptibility to disease and relatively low yields.
Like Bourbon, Typica made its way out of Yemen by way of colonization. In this case, the Dutch transported seeds to their colonial holdings in South America in 1719, from there the variety made its way to Brazil and then to the West Indies. Eventually, the English brought Typica to the Caribbean, from there, they were sent to Central America, where they were widely dispersed.
Typica has very high quality potential at high altitudes in Central America. Unfortunately, it is highly susceptible to disease.
Floated to remove defects and then depulped, dry fermented for between 24 and 36 hours before being dried on raised beds for 10-15 days.