Mexico - Eloxochitlan, Typica, Washed (Filter)

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Tastes like Plum Jam, Milk Chocolate, Pecan, Honey




Sierra Mazateca, Oaxaca


1500 masl


Eloxochitlán Group


Typica, Mundo Novo, Bourbon



Eloxochitlán Group

Our first Mexico release comes from The Eloxochitlán group in the Sierra Mazateca region of Oaxaca. Growing coffee is difficult in this mountainous region due to its remoteness and dramatic topography. Yields are low but the favorable climate and altitude creates very nice cup profiles. The Mazateca region produces some of the most complex cups and highest qualities in all of Mexico. This lot is made up of coffees from ten local Eloxochitlán producers.

Typica, Mundo Novo, Bourbon

This lot is composed of Typica, Mundi Novo, and Bourbon varieties. The coffee is first pulped and fermented in wooden tanks for 48h and lastly dried on petates, traditional hand-woven mats. This results in a clean cup with lots of plum jam, milk chocolate, and honey-like sweetness in the finish.

How we brew it 

Device : Hario V60 Dripper

Ratio : 15g coffee for 250g water (1:16)

Water : Use soft water (50-100ppm) at 90° C

Steps :

  1. Grind 15g of coffee, medium coarse, somewhere between table salt and ground pepper.
  2. Put the paper filter in your brewer. Rinse the paper filter and discard the water.
  3. Add the coffee to the brewer and tap gently on the side to obtain a flat bed of coffee
  4. Tare your scale and start the timer. Gently pour 60g of water in slow, circular motions. Allow to bloom.
  5. At 0:30, slowly add water in circular motions until you hit 120g.
  6. At 0:50, slowly add more water until you hit 180g.
  7. At 1:10, slowly add more water until you hit 250g. Total brew time should be around 2:30
  8. If the coffee runs too fast, grind finer. If the coffee runs too slow, grind coarser