Mexico 17 Families of Sierra Flores de Magon (250g)
We are delighted to offer this beautiful washed Mexican lot, produced by 17 contributing families of the Sierra Flores de Magon community, as our next white coffee offering—intentionally sourced and roasted with milk pairing in mind. This coffee brews up super sweet and mellow, reminding us at first of ripe apricot, supported by a constant baseline of creamy, milk chocolate, with hints of amaretto-esque, candied almond which fills out the middle of this balanced and easy-drinking profile.
This lot is a field blend of coffee contributed by 17 families, all residing and producing in the Sierra Flores de Magon localidad, in the Oaxaca region, and all within 1.600-1.800 masl. Most coffee-producing families in this localidad manage fewer than 1 hectare of cultivated land, and contributed between 12-100kg lots to this community lot—hence the number of families and producers whose work is featured in this single regional blend.
This offering is made up entirely of the varietals typica and bourbon—two of the most ubiquitous and well-known varietals of C. arabica, particularly in South America. Typica and bourbon are both characterized by their high quality potential at altitude, plant height, lower production yield, and susceptibility to major coffee diseases. Bourbon was first introduced to Bourbon Island—now La Réunion—from Yemen by French missionaries in the early 18th century. It wasn’t until the mid 19th century that Bourbon proliferated beyond Bourbon Island, when it was brought by missionaries to Africa and the Americas. Bourbon was first planted in Brazil in the 1860’s, after which it spread rapidly north and west into other regions of South and Central America, where it remains common and popular today.
Typica, then, originated in southwestern Ethiopia, and was taken to Yemen in the 15th or 16th century. By the turn of the 18th century, typica taken from Yemen was already being cultivated in India. In 1696 and 1699, typica seeds were taken from the Malabar Coast of India and planted on the island of Batavia—today’s Java in Indonesia. It is these seeds which provide the genetic stock for what is known and distinguished today as the distinct typica varietal. In 1706, a single typica plant was shipped from Java to Amsterdam, where it was planted in the royal Dutch botanical gardens; in 1714, a typica plant descended from this Dutch royal tree was shared with the French royalty, who then used the genetic material from this single plant to cultivate coffee in Suriname, French Guiana, Brazil, Martinique, Jamaica, the West Indies, Santo Domingo, Cuba, El Salvador, Costa Rica, and in essence, the remainder of European colonial possessions in the Caribbean, Central, and South America. Because of its low yield, and vulnerability to leaf rust, typica is less popular than it used to be, but remains common in the Americas and South East Asia.
All coffee is sold whole-bean to reduce oxidization, and increase the longevity of volatile aromatic compounds.
We are delighted to offer this beautiful washed Mexican lot, produced by 17 contributing families of the Sierra Flores de Magon community, as our next white coffee offering—intentionally sourced and roasted with milk pairing in mind. This coffee brews up super sweet and mellow, reminding us at first of ripe apricot, supported by a constant baseline of creamy, milk chocolate, with hints of amaretto-esque, candied almond which fills out the middle of this balanced and easy-drinking profile.
This lot is a field blend of coffee contributed by 17 families, all residing and producing in the Sierra Flores de Magon localidad, in the Oaxaca region, and all within 1.600-1.800 masl. Most coffee-producing families in this localidad manage fewer than 1 hectare of cultivated land, and contributed between 12-100kg lots to this community lot—hence the number of families and producers whose work is featured in this single regional blend.
This offering is made up entirely of the varietals typica and bourbon—two of the most ubiquitous and well-known varietals of C. arabica, particularly in South America. Typica and bourbon are both characterized by their high quality potential at altitude, plant height, lower production yield, and susceptibility to major coffee diseases. Bourbon was first introduced to Bourbon Island—now La Réunion—from Yemen by French missionaries in the early 18th century. It wasn’t until the mid 19th century that Bourbon proliferated beyond Bourbon Island, when it was brought by missionaries to Africa and the Americas. Bourbon was first planted in Brazil in the 1860’s, after which it spread rapidly north and west into other regions of South and Central America, where it remains common and popular today.
Typica, then, originated in southwestern Ethiopia, and was taken to Yemen in the 15th or 16th century. By the turn of the 18th century, typica taken from Yemen was already being cultivated in India. In 1696 and 1699, typica seeds were taken from the Malabar Coast of India and planted on the island of Batavia—today’s Java in Indonesia. It is these seeds which provide the genetic stock for what is known and distinguished today as the distinct typica varietal. In 1706, a single typica plant was shipped from Java to Amsterdam, where it was planted in the royal Dutch botanical gardens; in 1714, a typica plant descended from this Dutch royal tree was shared with the French royalty, who then used the genetic material from this single plant to cultivate coffee in Suriname, French Guiana, Brazil, Martinique, Jamaica, the West Indies, Santo Domingo, Cuba, El Salvador, Costa Rica, and in essence, the remainder of European colonial possessions in the Caribbean, Central, and South America. Because of its low yield, and vulnerability to leaf rust, typica is less popular than it used to be, but remains common in the Americas and South East Asia.
All coffee is sold whole-bean to reduce oxidization, and increase the longevity of volatile aromatic compounds.
We are delighted to offer this beautiful washed Mexican lot, produced by 17 contributing families of the Sierra Flores de Magon community, as our next white coffee offering—intentionally sourced and roasted with milk pairing in mind. This coffee brews up super sweet and mellow, reminding us at first of ripe apricot, supported by a constant baseline of creamy, milk chocolate, with hints of amaretto-esque, candied almond which fills out the middle of this balanced and easy-drinking profile.
This lot is a field blend of coffee contributed by 17 families, all residing and producing in the Sierra Flores de Magon localidad, in the Oaxaca region, and all within 1.600-1.800 masl. Most coffee-producing families in this localidad manage fewer than 1 hectare of cultivated land, and contributed between 12-100kg lots to this community lot—hence the number of families and producers whose work is featured in this single regional blend.
This offering is made up entirely of the varietals typica and bourbon—two of the most ubiquitous and well-known varietals of C. arabica, particularly in South America. Typica and bourbon are both characterized by their high quality potential at altitude, plant height, lower production yield, and susceptibility to major coffee diseases. Bourbon was first introduced to Bourbon Island—now La Réunion—from Yemen by French missionaries in the early 18th century. It wasn’t until the mid 19th century that Bourbon proliferated beyond Bourbon Island, when it was brought by missionaries to Africa and the Americas. Bourbon was first planted in Brazil in the 1860’s, after which it spread rapidly north and west into other regions of South and Central America, where it remains common and popular today.
Typica, then, originated in southwestern Ethiopia, and was taken to Yemen in the 15th or 16th century. By the turn of the 18th century, typica taken from Yemen was already being cultivated in India. In 1696 and 1699, typica seeds were taken from the Malabar Coast of India and planted on the island of Batavia—today’s Java in Indonesia. It is these seeds which provide the genetic stock for what is known and distinguished today as the distinct typica varietal. In 1706, a single typica plant was shipped from Java to Amsterdam, where it was planted in the royal Dutch botanical gardens; in 1714, a typica plant descended from this Dutch royal tree was shared with the French royalty, who then used the genetic material from this single plant to cultivate coffee in Suriname, French Guiana, Brazil, Martinique, Jamaica, the West Indies, Santo Domingo, Cuba, El Salvador, Costa Rica, and in essence, the remainder of European colonial possessions in the Caribbean, Central, and South America. Because of its low yield, and vulnerability to leaf rust, typica is less popular than it used to be, but remains common in the Americas and South East Asia.
All coffee is sold whole-bean to reduce oxidization, and increase the longevity of volatile aromatic compounds.
The mountains of Sierra Flores de Magon, Oaxaca.