A versatile option for mild, Central American coffee lovers, this coffee yields creamy, caramelly soft layers at lighter roasts, with subtle lime acidity to add structure and interest. At medium roasts, the coffee is more nougat, with pillowy sweetness, and lovely texture. Moving towards dark roasts, look for dark chocolate, and assam tea. Would work well as a blend component, or for espresso and single origin espresso.
Grown by twelve families in the hills above Santa Cruz, in Oaxaca. The coffee is grown with care, and producers are paid higher prices for better quality parchment coffee. This results in greater care being taken by the farmers in cultivation, picking, washing and drying. This results in consistent, clean, and high quality green coffee. The dominant typica variety leads its hallmark sweetness and texture to this soft and sweet coffee.