Filter roast: We found it had more body
Espresso roast: Makes a nice flat white reminded us of coffee ice cream
It’s been a while since we’ve had a coffee from Mexico, so we were pretty stoked when this landed at the roastery. The history of coffee in Mexico has had a bit of a wild ride due to complex financial and political reasons. Slowly, we are seeing a consistent positive trajectory and more exceptional coffees being produced here.
This coffee was grown on El Sauce Farm in Oaxaca, Mexico. Juan Flores is the small-holder farmer that produces this coffee on his 2-hectare farm. What’s interesting is that he only grows one variety – Typica. Growing just one variety is not uncommon in Mexico, but is quite unusual across the rest of Latin America. This is because in Mexico, many other subsistence crops are grown alongside coffee (rather than other coffee varieties you may be used to seeing).
Coffees from Mexico generally range in taste across the different regions they are produced in. This coffee is on the sweeter, more chocolatey side. We have to say the honey sweetness is what hits you first, followed by heaps of milk chocolate. What we love about this coffee is the subtle fruit undertones, all rounded off with a super smooth finish. It’s very nice with milk and will make a great flat white that tastes a bit like a decent coffee ice cream.