Mexico: Oaxaca Juquila Lachao

Mexico: Oaxaca Juquila Lachao

from 13.00

Nectarine. Raw sugar. Milk chocolate.

This subtle, complex coffee comes from 700 small farmers in the Juquila region of Oaxaca, Mexico. Farmers micro-mill and dry their own cherries before sending them to a milling plant owned by the group for final preparations for export. This attention to detail shows in the cup. The main note is stone fruit, specifically nectarine with a background of raw sugar and rich milk chocolate, there are also notes of raisin and a subtle citrus acidity. A great example of how good coffees from Mexico can be. This coffee tastes amazing on manual brewing methods but is also a perfect candidate for a single-origin espresso.

Origin: Juquila, Oaxaca, Mexico
Variety: Typica Pluma
Process: Washed
Elevation: 3000-5250 ft
Tasting notes: Citrus, nectarine, milk chocolate, raw sugar, raisins, subtle

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