|Farm||Romulo Chavez Velasco|
|Notes||Candied Fruit, Date, Maple syrup|
This coffee comes from the province of Oaxaca, in southern Mexico. It is a blend of the harvest of around 150 producers, settled around the city of Santo Domingo Cacalotepec, north of the city of Oaxaca. This coffee was made possible mainly by the devotion of one of these producers, Romulo Chavez Velasco, who has organized and supervised the pooling of the harvests of all these producers for many years. The role Romulo plays is essential as all of these 150 farms are all located in extremely remote and difficult to access places. Once the harvest is complete, Romulo coordinates the delivery of coffee from all these small farms, none of which exceed a few acres, to the city of Santo Domingo Cacalotepec where he also sells the coffee to our partner, Red Beetle Coffee Lab. We are very fortunate to be able to count on someone like Romulo to allow our company to collaborate with this community of producers, and to pool our respective know-how to make you taste a magnificent coffee. We owe this collaboration once again to our import partner, Osito Coffee.
Grown at an altitude of around 1,800 meters, this coffee is made from Typica and Bourbon varieties. It is picked at full maturity and sorted by floatation first, then by hand, to remove overripe or underripe cherries. It is then mechanically pulped and passed under a stream of water to remove the remaining mucilage, before being dry fermented for 36 to 48 hours. Finally, it is spread out on a patio for slow and even drying. Round and sweet, the Santo Domingo offers a delicate espresso or a complex filter coffee.
This very sweet and rounded coffee tastes like candied fruit and dates, on a texture reminiscent of maple syrup.