Mexico - Sierra Mazateca

The Sierra Mazateca is an isolated mountain range in northern Oaxaca, home to the Mazatec people, whose identity remains deeply rooted in ancestral tradition.

Coffee here grows between 1500 and 1800 masl, on small family farms of just 1-5 hectares, most shaded beneath a natural canopy of cloud cover that protects the crop through the season. Farmers grow a mix of Bourbon, Caturra and Typica, hand-picking only ripe cherries before pulping them the same day using depulpers.

The coffee is fermented in tiled tanks for 12 to 24 hours, then washed and dried on patios for 15-20 days. Some producers in the region have begun experimenting with in-cherry fermentation before pulping, adding a further layer of complexity to the cup. In the cup, bright lemon peel along with the warm spice of speculoos biscuit, rounded out by a black tea lingering structure.

Sourced from the rugged terrain of the Sierra Mazateca in Oaxaca, this Mexico lot showcases the classic profile of the Bourbon varietal. Cultivated at elevations between 1500 and 1800 meters above sea level, the coffee undergoes a washed process, a method typically employed to highlight the inherent acidity and clean cup profile of the bean. Roasted by Clifton Coffee Roasters, the final cup presents a distinct interplay of bright lemon peel, spiced speculoos biscuit, and black tea.

While washed coffees are often celebrated for their clarity and structural elegance, the specific terroir of Oaxaca frequently contributes to a nuanced complexity. To better understand how these specific descriptors align with broader sensory categories, you can explore the flavor wheel. This selection serves as a refined example of how traditional processing and high-altitude cultivation continue to define the character of Mexican specialty coffee.