Mexico

Mazateca #1

Our first offering from Mexico, Mazateca #1 is an exciting and complex washed coffee. In the cup, we find juicy dark berry, dried stone fruit, delicate citrus oil, and deep toffee-like sweetness.

Order by Monday noon for Wednesday local delivery/shipment or Wednesday noon for Saturday local delivery/ shipment.

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Mazateca #1

Specs

Producer     Smallholders

Region         Sierra Mazateca, Oaxaca, Mexico

Varieties       Typica & Bourbon

Process         Washed

Altitude         1600 - 1800 masl

Story

Mazateca #1

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. Oaxaca is one of three of Mexico's major coffee producing regions. It is easily the most remote, and difficult to work in, with less infrastructure than neighbouring regions Chiapas and Veracruz. Like in the rest of the country, most of the coffee is grown by indigenous smallholders who are members of co-ops. Membership in co-ops is often a necessity here, as on an individual basis, most farmers in Mexico only produce between 5-10kgs of coffee per year. Osito has done some amazing work building relationships in Oaxaca, and sorting lots with consistent screen size as well as 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.

Oaxaca

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.

Typica was taken out of Yemen by the Dutch, who 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, it was spread to Central America, where it was widely dispersed.

Typica has very high quality potential at high altitudes in Central America. Unfortunately, it is highly susceptible to disease.

Washed

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.

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