Mexico | Paxtle Espresso

This coffee comes from a producer group in the Sierra Mazateca mountain range known as Paxtle. Some of our favorite Mexican coffees originate from the Mazateca mountains. About 100 families contribute to this producer network, with farm elevations ranging from 1,450 to 1,700 MASL. This lot consists of Typica and Bourbon, harvested in April 2024. We find a sweet and round profile featuring notes of strawberry, orange marmalade, dark chocolate, and honey.

While we typically seek single producer lots, finding them in the Mazateca region is nearly impossible. Farm sizes are usually less than one hectare, and the old stock Typica and Bourbon planted here yield very little cherry. Additionally, many producers are of Mazateco descent and primarily speak their native language, making communication a challenge. Sourcing from this area of Mexico is difficult, but the rewards are certainly worth it.

Cherries are picked at peak ripeness and are left to ferment in cherry before being depulped. The cherries are then wet fermented for 48-72 hours. After fermentation, the seeds are washed and dried on raised beds for 14-17 days.