Mexico Sicobi

WHY WE LOVE IT: Easy drinking, warming, and smooth, Sicobi offers a high quality cup that anyone can love. 

REGION: Heart of Sierra Sur, Oaxaca

ALTITUDE: 1,300 - 1,900m

PROCESSING METHOD: Washed

VARIETY: Typica, Caturra, Mundo Novo

We always welcome the return of Mexico Sicobi. This year’s release is naturally sweet with a light, crisp finish. We’ve always thought of its flavor profile as “golden,” and this year’s notes of baked apple and fig bar fit the bill. Easy drinking, warming, and smooth, Sicobi offers a high quality cup that anyone can enjoy.

MORE INFO

Mexico Sicobi is one of our longstanding releases that has gained a loyal following over the course of time. Now a decade strong, our relationship with the Sicobi communities gives us the opportunity to watch their continued quality and sustainability improvements.

In 2010, the non-governmental agency, GAIA founded Sicobi as part of its effort to encourage biodiversity in Oaxaca, Mexico. Today, they work with 500 farms across six communities to support their mission.

While they do not work with every farmer in the region directly, Sicobi's rules and policies influence the growing practices of the entire territory, leading to a great push toward sustainability and biodiversity.

Sicobi’s coffees have a distinctive profile for washed coffees from Mexico. Growers ferment the coffee in wooden tanks, and the region’s climate also contributes to its fruit-forward character. This year’s release has a lovely creaminess that adds another layer to its incredibly sweet profile.

Sourced from the Sierra Sur region of Oaxaca, the Mexico Sicobi is a testament to the dedication of the Sicobi producers. This lot features the Typica varietal, a classic cultivar often celebrated for its balanced profile and clean cup quality. Grown at elevations between 1300 and 1900 meters above sea level, the cherries undergo a washed process, a technique typically employed to highlight the inherent clarity and acidity of the bean.

When evaluating this coffee, roaster Kaldi's Coffee Roasting Co. identifies distinct notes of baked apple and fig bar. These descriptors offer a starting point for those exploring the flavor wheel, as washed coffees frequently present refined, fruit-forward characteristics that contrast with the heavier, more intense profiles often found in natural-processed coffees. This selection provides a nuanced look at the high-altitude output of Oaxaca, showcasing the intersection of traditional varietals and meticulous post-harvest handling.