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.
Cañada, Oaxaca, Eloxochitlan de Flores Magon
Typica, Bourbon, Catuai