DESCRIPTION: butterscotch, milk chocolate, toasted pecan, raisin, and golden apple
REGION: Heart of Sierra Sur, Oaxaca
PROCESSING METHOD: Washed
ALTITUDE: 1300-1900 meters
VARIETY: Typica, Caturra, Mundo Novo
Mexico has faced some difficult challenges in recent years, with much of production suffering under unpredictable weather and lack of government infrastructure to support the coffee trade. That’s why, more than ever, we want to support groups that are bolstering producer efforts and enabling quality production to continue. Enter the Sicobi group.
We’ve been developing a relationship with Sicobi for three years now, and continue to be impressed with the consistent quality of the coffee they’re exporting. Founded seven years ago by the non-governmental organization GAIA, as part of its efforts to support and encourage biodiversity, Sicobi now works with more than 500 growers in its region of Oaxaca. They select only a small percentage of the available coffee, in order to focus their efforts on developing quality and differentiating markets.
The coffees processed through Sicobi don’t fit the standard Mexican cup profile you may be familiar with. Some of them almost have the fruity character of a natural, despite being fully washed. This year’s lot is another strong one, boasting a pleasant malic acidity and a malty, sweet character.