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Osito Coffee: Special Feature

Osito Coffee: Special Feature

Welcome to our next special feature; Osito! This drop we feature two excellent Mexican coffee - a region that has been under-appreciated by Drop so far. Enjoy!

"Friends! Thank you for welcoming Osito as your next feature. We're a bit proud of the people and work we are able to represent across our value chain, and the opportunity to connect directly with you, the consumer, is a real privilege. 

For a very quick whip of Osito, we're an independent and vertically integrated coffee and cacao importer. While we're a small team, we have quality exporting operations in Colombia, Brazil and Ethiopia, alongside importing operations in the US, EU and Australia (that's me, Jordy). We also work closely with Long Miles Coffee in East Africa, as well as a growing number of small producers and communities in Mexico.
2023 marked Osito’s fifth year sourcing coffee in Mexico. While Mexico doesn’t represent a huge percentage of our business, it has become a priority for us. Fortunately, our customers seem to resonate with our efforts there and our purchasing has grown substantially year over year. As with each producing country we work within, the hope is to scale our purchasing such that we are considered meaningful partners to the producers and exporters with whom we work. Seeking to grow deeper rather than wider, so to say. Nowhere is that simple goal more difficult than in Mexico. This is not to tease out some “grass is always greener” scenario because every country has its challenges, but what faces producers, buyers and logistics partners in Mexico is a unique mix of factors. 
We're PROUD to share this glimpse into Mexican coffee with the Drop Coffee community and hope you all enjoy sipping these morsels. Thank you for partnering with quality work and people!" - Osito

"This is a group coffee from Mestizo, Náhuatl & Totonac indigenous families. With the help of our export partner, Terra Coffeas México, and their founder, Frida Mendoza, the group has become quite organised in recent years. Frida has worked closely with the group to better understand and execute fermentations. She has also worked alongside them to construct solar driers which are far from the norm in Mexico but especially in remote indigenous communities. Given the history of drying on petates (woven mats) or on cement patios, this is a marked improvement. Through Frida's commitment to helping them improve their processes and through Osito's commitment to buy coffee in perpetuity, we feel as though this community has a bright future. In fact, it is largely believed that Puebla, in general, will be the next major focus of specialty coffee production in Mexico."

Producer - Mestizo, Náhuatl & Totonac indigenous families

Origin - Chiapa de Eloxochitlán, Sierra Negra, Puebla, Mexico

Roasted by - Legend Coffee Roasters

Roast Date - 17/07/2024

Variety Typica, Marsellesa & Sarchimor

Process - Washed

Flavour notes:

Espresso - Kiwi fruit, Walnut, Crème brûlée

Filter - Kiwi, Walnut, Buttery

"The Sierra Mazateca, where this coffee is from, is part of the Sierre Madre de Oaxaca mountain range, located in the far north of Oaxaca state. The area is named after the indigenous Mazatec people who live in this area. We are proud to be able to work with many of the indigenous coffee producers in this region. La Union is a small group of loosely associated producers based in and around San Mateo Yoloxochitlán whose parchment is collected by our partners in the region, Red Beetle Coffee Lab.

Oaxaca is full of very small coffee producers - some producing as little as 5-10 kg per year. The limited quantities do not mean quality is low, often quite the opposite is true. What makes Oaxaca an especially unique area of Mexico for coffee is that the internal market is also very willing to buy Oaxacan coffees. So, Osito and our partners on the ground in Mexico have to work hard and compete to be able to source these tiny lots. Then we spend considerable time and effort to put together lots of similar cup quality/profile, moisture content and water activity to create what we refer to as “community microlots” For all the time and effort it takes to secure these lots, it is always worth it - these coffees are exciting and showcase a side of Mexican coffee often unexplored and under-appreciated."


Producer - The community of Sierra Mazateca

Origin - San Mateo Yoloxochitlan, Sierra Mazateca, Oaxaca, Mexico

Roasted by - Legend Coffee Roasters

Roast Date - 17/07/2024

Variety - Typica, Bourbon, Mundo Novo

Process - Washed

Flavour notes:

Espresso - Baked apple, Rose syrup, Dark chocolate

Filter - White peach, Graham cracker, Almond

Recipes

Espresso - 9 bar

Brew ratio - 1:2.2 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

Grind Size - Start Coarse

*Adjust grind size to achieve the desired time

 

Espresso - 6 bar

Brew ratio - 1:2.5 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

Grind Size - Start Coarse

*Adjust grind size to achieve the desired time

 

Pourover

Temp - off the boil

Ratio - 1:14 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate

Aeropress

Temp - off the boil

Ratio - 1:14 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.

 

Stove top

Ratio - 1 - 8.5 (dry coffee : water)

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