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. Most farms are passively organic, and the farms are heavily forested.

Field Blend

Typica made its way out of Yemen by way of colonisation. 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.

Marsellesa is a cross between a Timor Hybrid and Villa Sarchi. Pedigree selection was made by ECOM-CIRAD in Nicaragua for its rust resistance traits. It is a high yielding plant, that does best at medium altitudes, and is notable for high acidity in the cup.

Sarchimor is not a single variety, but rather a group of distinct varieties with similar parentage (Timor Hybrid CIFC 832 & Villa Sarchi). Parainema, and Cuscatleco are both pedigree selections of T5296 (Sarchimor group). Sarchimors are bred to be resistant to leaf rust, and are tolerant of coffee berry disease. They have good yields, and good quality potential at low to medium altitudes.

Washed