(NEW) MEXICO Santa Cruz Ozolotepec (FILTER | ESPRESSO)

what we’re tasting: MANGO PULP - BERRY TART - RUM

This is delicious dessert in a cup with a kick of creamy mango pulp and summer berry tart. A sprinkle of rum and brown sugar on the finish balances it all out and brings you back for more.

PRODUCT DETAILS: 
origin: MEXICO
location: SIERRA SUR, OAXACA, LA PUMA
producer: 12 FAMILIES / GRUPO DE TRABAJO SIERRA SUR OZOLOTEPEC
washing station: FRIDA MENDOZA
varietal: BOURBON, LA PLUMA TYPICA
process: 48H LACTIC FERMENTATION
elevation (MASL): 1800-2000
roast profile: ESPRESSO / FILTER

ABOUT THE PRODUCER:
The "Free Producers of Santa Cruz Ozolotepec’ are 12 neighboring families who live outside of Santa Cruz Ozolotepec. Each was selected by Frida Mendoza of Terra Coffee Mexico, who has worked with these families for up to 15 years, for their location and plot management. During peak harvest these farmers notify Frida a day in which they think they can have the most, most ripe cherries. At that time Frida sends out a truck to collect these cherries and bring them back for processing in Oaxaca using a dedicated line of temperature controlled tanks for fermentation. This hardware was purchased to be a laboratory on post-harvest processing, each year using the best lessons from cuppings to inform the recipe for the year to come.

ABOUT THE PROCESS:
For a lactic fermentation, coffee producers selected perfectly ripe cherries with the highest possible sugar content. Days are selected during peak harvest when a truck can come to pick up ripe fruits for processing back in Oaxaca using a series of tanks dedicated to controlled lactic fermentation. Cherries are washed then fermented in these tanks for 48 hours, during which they are inoculated a specific lactic yeast strain. Coffee is then washed with cold water then dried in direct sun for 24-48 hours before being transferred to shaded patios for 14-17 additional days of drying.