Mexico, Central Oaxaca
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Mexico, Central Oaxaca

Oaxaca, Mexico

Tasting Notes: Caramel, Maple Syrup, Berry

Sourced from Cafeticultores Orgánicos de Oaxaca, this coffee reflects the strength of smallholder farmers working together through Fair Trade cooperatives. Grown at high elevation in one of Mexico’s most biodiverse regions, this washed coffee delivers a smooth, comforting sweetness reminiscent of caramel and maple syrup, balanced by a soft berry note. The result is an approachable, crowd-pleasing cup with depth and clarity, perfect for everyday brewing while still offering enough complexity to linger.


Size

Grind Size

Bean Origins

This coffee is a washed-process lot made up primarily of Bourbon, Typica, and Mundo Novo varieties, grown at elevations ranging from 1200 to 1800 MASL. After harvest, cherries are depulped the same day and fermented for 12–18 hours before being washed clean of mucilage and slowly dried. This method emphasizes clarity and structure, allowing the inherent sweetness of the bean to take center stage.

The combination of high elevation and traditional varieties contributes to a balanced cup with a smooth, syrupy body. Caramel and maple syrup notes form the foundation, while a gentle berry brightness adds dimension without overpowering. Clean, approachable, and well-structured, this coffee is a classic expression of high-grown Oaxaca coffee with a refined, modern profile.

Flavor Notes

Caramel Flavor-Icon

Caramel

Region

Oaxaca, Mexico

Farm

Cafeticultores Orgánicos de Oaxaca

Method

Washed

Varietal

Bourbon, Typica, Mundo Novo

MASL

1200-1800

conscious cup brewing camping

Brew as you like, but our roasting team suggests:

Chemex

The Chemex brewing method is great for showcasing the balanced body and subtle flavors of caramel, citrus, and orange in this washed Mexican coffee. Its clean and clear brew results in a rich yet delicate cup, allowing the nuanced flavors to shine through with every sip.

View brewing guide

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