Mexico: This lot is organized by former teacher Francisco Cortez, who has extensive knowledge in the local coffee-growing region. Perched in a canyon facing the Pacific, San Francisco Ozolotepec is a remote coffee-growing community in Oaxaca's Sierra Sur, located about eight hours by road from Oaxaca City. The name "Ozolotepec" comes from Aztec language and means "Hill of the Tiger." Humid climate and seasonal storms shape daily life and harvests. This lot unites five smallholders farming 1.5–2 hectares each, growing Typica, Caturra, and Oro Azteca. After harvest, cherries ferment 12–24 hours in tanks and bags, then dry on rooftop patios for about five days.
Colombia: The Los Nogales Chocoberry is an incredibly unique coffee. It is an anaerobic washed, meaning the cherries were depulped and then went through a fermentation while being deprived of oxygen. The result is a coffee with bold red fruit and chocolate notes, a silky body, and raspberry and strawberry aromas. Los Nogales is a family-run farm known for its excellence in the craft of producing specialty coffee.
What makes this coffee stand out
The Colombia Los Nogales and Mexico Ozolotepec come together in this dark roast to form a cohesive blend. With relatively different flavor profiles on their own, the coffees complement each other and create a flavor that could be described as spiced with a rich, sweet and chocolatey overall flavor profile.
Pour over recipe:
Ratio: 18g coffee, 320g water | Grind: Medium | Water: 198F
0:00 80 g (bloom) 0:30 200 g 1:00 320 g 3:30 Target brew time
