This coffee comes to you from Oaxaca, Mexico—an enigmatic region in many ways, but which also produces some of the very best cups in the country. This particular lot is a community effort with local farmers contributing their crops to produce larger lots to sell at better prices. But what's "especial" about this one is the coffee that was graded the highest quality was separated into its own lot, producing Ozolotepec Especial #2.
Our importing partner, Red Fox, has invested an enormous effort in Oaxaca navigating the region's complexities including assisting farmers with financing, building supply chain from the farm level, and selecting and vetting for quality, and not just in the cup. All coffee passes through strict moisture content and water activity parameters as well. Farmer’s are also paid a minimum price that far exceeds the rate that these farmers receive through traditional channels. A lot of effort has gone into getting this coffee to you, and we hope it causes you to savor it just a bit more. It’s truly a special thing.
Learn more about Mexico as a coffee growing region on our Coffee Culture blog →
Fabulous Been waiting for more Mexico blends Sweet and mild - makes an ideal blend Great roasting job
It's been over 100 degrees in LA the last couple days and this coffee makes such a good cold brew it's been keeping me going through this hit wave. It's also very good served over ice cream, TRUST ME!
Wonderful. I don’t know much about coffee tasting notes, but I know that this one is really delicious
I have purchased a handful of different whole bean coffees from Methodical Coffee and can testify to their roasting quality, as well as the customer service experience provided by their staff. While this particular coffee was not my favorite of the the ones I purchased, it was delicious nonetheless. Taste notes - mild nuttiness followed by a bright tart finish (lime). These guys and gals do it right - great people making great coffee.
I made a pour over (Chemex) and a cold brew sample of the Ozolotepec Especial. The pour over was made with 55 g freshly ground bean and one liter of boiling water onto a pre-warmed Chemex pot using their brown paper filter. The brew was solid, with some acidity and characteristic Central and northern South American coffee flavor. The cold brew was made in a Takeya cold brew device with 105 g coffee and 32 oz rev osmosis water. I had much the same impressions. I haven’t made a French press version yet. For me, neither of the brews made with this coffee matched the range and subtlety of the Kenyan Nyeri Hill Estate AB coffee made with the Chemex. I caution that I’ve made the Kenyan three times and only one prep of the Mexican with the Chemex. My views may change upon repetition.