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Mexico FTO Oaxaca -La Entrada


This coffee was collected from small holder coffee farmers in and around the town of Santa Maria Yucuhiti, which lies in the Sierra Juárez mountain area (part of Sierra Madre Occidental). "La Entrada", Spanish for "the entrance", refers Santa Maria Yucuhiti's geographic location, a sort of entrance to the northern slopes of the Sierras. Most of the coffee exported from this region are through local cooperatives who hold both Fair Trade and Organic certifications. The coffee tradition is one of "small holders", usually consisting of a few thousand trees, hand pulpers, and wet processing. This small holder blend is mostly made up of Caturra, Typicas, Bourbon, and Catimor hybrids. The indigenous population in this region are the Ayuuk people (or "Mixe"), whose language ties them to the Olmecs, however local belief has them originating in the South American Andes.

La Entrada has an aroma of sweet to savory notes, toasted walnut bread with cinnamon and sugar, English Breakfast tea, and an accent of miso paste. Full City roasts give off a bran muffin smell - a mixture of buttermilk and bran, with dark brown sugar - along with subtle cocoa roast tones. The cup flavor when hot has much in common with the aroma, a honey wheat flavor, bran cereal, and mild notes of Umami tea show in City roast. Full City has a bit more depth of sweetness, raw sugars and the like, along with a flavor of bittersweet chocolate chips. Full City roasts will work well as single origin espresso, heavy cocoa and creamy nut tones. You might try using equal parts of La Entrada with a dry process Brazil for a 70% espresso blend base, adding a heftier sweetness than if all Brazil, filling out the rest with 20% Guatemala for body and sweetness, and 10% all bourbon coffee from Rwanda for subtle highlights.

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