The end of summer gets us excited for coffees from Mexico. With a more refined sweetness, reminiscent of turbinado sugar and caramel, a mild but present acidity, and enough structure to hold milk, Loxicha does not disappoint. Coffees from Mexico can be many things--bright and light, deep and heavy--but this is what we think of as a classic profile: caramel, spice, a little chocolate, and a nutty quality that reminded us of walnuts. A mild citric and malic acidity, combined with the coffee's sweetness, ties its components together with flavors of tangerine and green apple.
If you've never tried coffee from this part of the world, now is the time. This fantastic coffee is a great representation of the unique history, farming practices, and varietals that Mexico has to offer.
Drying: Patio & petate mats
Fermentation: 18-24 hours