The Cup: Sugary sweetness and mouthfeel with fruit acidity, chocolate and berry flavors.
Conrado Mandujano owns a 3-hectare farm in the town of Eloxochitlan de Flores Magon, in the Cañada, Oaxaca Region of Mexico. The coffee on Conrado’s farm is picked ripe and de-pulped the next day, then fermented dry for 24 hours before being washed four times. It’s dried on concrete patios for 10 to 15 days.
Microlots from Mexico are farm-specific and sourced basis the cup quality; they represent the highest quality and the highest price grade of Mexican coffees on our offerings list and come with the most traceability.