Tasting Notes: POMEGRANATE JUICE & GOLDEN RAISIN NOTES WITH A NUTELLA BODY & FINISH
About the coffee
OWNER: Eloxochitlán de Flores Magón
PRODUCER LEDGER: Silvia Rosette , Antonia Ojeda, Fidel Montalvo, Joel Zaragoza , Ignacio Teran, Teresa Roque, Felipe Juarez, Eutiquia Romero, Gildo Cruz, Carmela RV
PROCESS: Fully washed
TYPE: Typica, mundo novo, bourbon
ALTITUDE: 1500-1650 MASL
Eloxochitlán de Flores Magón the town and its producer association go by the same name, known locally as 'Elox'. The region north of Oaxaca city is very remote, hard to access and marked by its steep and dramatic topography. The Mazateca region is reknown for it’s more mystic elements as well as coffee farming, with a strong culture of shamanism and psychoactive mushroom use that saw it become an unlikely centre for alternative tourism in the 1960’s and 70’s.
Even by Oaxaca’s low standards production yields are tiny here in part due to the cool temperatures. Coffee is generally grown at 1500 metres and above in the Mazateca and at this latitude, these altitudes experience very low temperatures making frost damage a real issue for producers. This climate and these altitudes also contribute positively to the cup profile and in general, coffees from the Mazateca are among the most complex and highest quality in all of
Most producers in the region will harvest less than one bag of coffee per year and
so this lot is made up of coffees from ten individual producers listed above. Many producers here do not speak Spanish and Mazateco is the first language for the vast majority of people in the region. The Eloxochitlán group is a loosely structure collection of producers from across the region co-ordinated by Felipe Palacios. Felipe is a retired teacher who now works with our importing partner Raw Material to coordinate coffee producers in the region with the aim to open up access to the specialty market for producers in the Mazateca, and to provide a sustainable and profitable supply chain for their coffees. Doing this will provide a long term, stable, and profitable alternative to simply selling to local intermediaries at a market-based price- currently the only option for many producers. In time this supply chain can help to generate capital and investment to help improve yields, production volumes and quality in the Mazateca.
All the coffee is pulped, often with hand pulpers then fermented for around 48 hours, typically in wooden tanks before being dried on petates, traditional hand-woven mats.