Mexico Oaxaca Oaxaca (pronounced ·Wah-Hah-ka), grown at the most southern point of The Mexican state, almost bordering Guatemala. In the organic richness of southern Mexico's mountainous coffee growing region. This indigenous Mix and of soil and the Zapotec Indians have grown coffee here for over 200 years. Coffee first arrived in Mexico from Cuba at the beginning of the 19th Century. As it turned out conditions and climate in the Oaxacan coastal region couldn't have been better for this wonderful coffee to grow the cultivation: the perfect altitude, warm coastal breezes, and forested slopes to provide the necessary shade. The first Oaxaca coffee farms were founded in the 1870's, in the area around el Cerro de Pluma, "Feather Mountain", in the Zapotec hill country above and beyond Pochutla.
This year’s crop of the Mexico Oaxaca is one of the best crops in recent years and is sure to please even the finest of coffee lovers. The complex chocolate notes are amazing. There are also flavors of graham cracker, caramel, cocoa, and toasted grain. The coffee is still in the medium acidity range, but this year's crop seems to be a bit livelier. The body is rich and creamy just down right yummy.
Our Roasting Process
Roasting coffee is considered an art & is a process of understanding the physical & chemical property changes known as “Pyrolisis” this is the chemical reaction & change of composition that accrues during the roasting process. Green coffee beans react to certain temperatures & durations of exposure to heat. This roasting process changes the chemical composition that causes a caramelization of the coffee beans to occur. Developing these chemical compounds will greatly impact the coffees taste, aroma, sweetness, acidity & body of a coffee.
Small Batch Roasting
To better understand the benefits of roasting in small batches is very simple. We use 3 Probat 12 kilo roasters; these roasters are custom built for us in Germany. By greatly reducing the batch size in each roaster we can control the coffees inner core temperature & therefor have more control over the chemical changes our coffee beans will go through while being roasted.
Roasted Each Morning & Shipped Each Afternoon
Each morning we figure out how much of which coffees we need & then go to work roasting that coffee in our small batch roasters to give it an amazing quality & taste. We only roast what we need for that business day. By doing this you’re receiving a coffee that is always roasted to its peak of freshness. Unlike our competitors we don’t have storage shelves that our coffees sit on for days or even weeks waiting to be sold. Considering the short life spam of truly excellent coffee we fell this is a better approach then simply giving you a discount on let’s say 5 pound which could take months to drink.
Advantage over our competitors
Most roasting companies use 50 to 100 kilo roasters.
Roasting at these weights the outer temperatures of the drum & the center temperature of the drum are always going to be off by about 30 degrees. This might not sound so terrible unless you understand that just a temperature difference of 5 or 10 degrees can change the “Pyrolisis” which in turn would change the chemical reaction & change of composition inside the coffee bean. This drastic change will greatly impact the coffees taste, aroma, sweetness, acidity & body of a coffee.
So you ask yourself then why do they use these bigger roasters, good question. It is purely a business decision to go with volume instead of quality. These big roasters can produce 400 to 800 pounds of coffee in less than 2 hours. That’s great if you just want to move some weight & don’t really care about its quality.
That’s why most will offer discounts on 5 pounds or more. They are forced to sell large volumes of coffee before it goes stall.
