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.
"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
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
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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
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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) |