Mexico | Washed
Mexico - Red de San Miguel Eloxochitlan | Washed
Mexico - Red de San Miguel Eloxochitlan | Washed
CHOCOLATE ~ LEMON
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Facts & Stats
Facts & Stats
Process: Washed
Elevation: 1500-1600
Varietals: Gesha, Marsellesa, Obata
Region: Mazatec, Puebla, Sierra Negra
Community Name: Red de San Miguel Eloxochitlan


The Producer
In 2017, a group of young producers of the Nahuatl community decided to form a small group with the aim of improving their income through the renovation of coffee plantations. Before coffee, to support their families, members would migrate each year to the border to work in agriculture—staying for months at a time to work in the fields, often receiving less pay than they were owed. By investing their savings to renovate 50-year old coffee plantations they inherited from their parents and grandparents with the rust-resistant Costa Rica 95 cultivar, these young people hoped to generate enough income to improve their quality of life and support their families without having to migrate north each year. In 2020, the group joined the equipment program by the Rural Development Secretariat, where they were able to obtain mowers, pulpers, and drying tunnels as well as participate in the field school, where they received processing training. In 2021, they participated in the Puebla of Pride quality competition for the first time. In 2022, their coffees scored among the 30 best in the competition. By 2023, this small group of young people who years ago had no knowledge of coffee production occupied 6 of the 10 best lots in the competition with coffees scoring as high as 90.25 points. Today, as a result of their investment in their coffee production, these young people no longer separate from their families to migrate for income.
Brew Guides for Mexico - Red de San Miguel Eloxochitlan
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Pourover
Coffee: 14g
Grind Size: Towards the finer end of your normal pourover range.
Pours:
1. Bloom 50g
2. at 30s, 2nd bloom of 50g
3. when fully drained (around 1:25), pour 70g to 170g total
4. when fully drained (should be around 2:30ish), final 70g pour to 220g total.
Total water: 220g
Total Brew Time: ~ 3:30
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Aeropress
Coffee: 14g
Grind Size: Medium. (we're grinding at 45 on a DF64 with nice results)
Water: 200g
Ratio: 1:14
Brew Time: 2:00
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Espresso
Coffee: 18g
Grind Size: Courser end of espresso
Water: 36g
Ratio: 2:1
Brew Time: 25s - 30s
Questions about this coffee?
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