Mexican coffee typically brings the chocolate, and this one is no exception. If you’re into chocolate peanut butter cups with a little smoky kick, this coffee is for you.
Where is it from?
In Oaxaca, Mexico, the Sierra Sur sits along the southern edge of the Sierra Madre del Sur. The landscape is mountainous, with such a wide variance of trees that forestry has become the main industry over the years. The mountainous, nutrient rich soil and humid, rain-heavy climate gives a more-than-fair chance to coffee as a crop, too. It’s grown by farmers like Casimiro Garcia, whose 5 hectare farm in Pochutla produces this coffee that is washed, dry fermented for 18-24 hours, and then dried on patios and raised beds under a parabolic cover.