Mexico El Aguacate

Origin

• 🇲🇽 Mexico

Tasting notes

Character

• Clean
  75
• Bright
  40
• Floral
  25
• Funky
  25

Plum. Black Tea. Brown Sugar. Walnut. Ships within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. 100% specialty arabica coffee beans only Onyx's coffee beans are at their peak 2 to 3 weeks after roasting Origin Mexico VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. Processing WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Preferred Extraction Filter & Espresso RoastEspresso / omni roastAn 'espresso roast' is developed further for extraction under pressure; an 'omni roast' is profiled to work for both espresso and filter from one bag. Level Expressive Light Agtro #129.2 Production Roaster Loring S70 Peregrine About this coffee: Hailing from the great state of Oaxaca, this community lot highlights why we enjoy coffees grown under the deciduous forests through it's dynamic sweetness and tea-like structure. Each year we purchase a microlots throughout the state, this season we want to highlight the work being done there with a larger offering. Expect complex notes of raisin and plum, with a tannic finish reminiscent of black tea. The Story: This coffee is the result of the hard work of small-holder coffee growers in Oaxaca, sourced and built by our friends at Red Fox Coffee. While these community lots often lack end-to-end traceability to the producer level, they serve an important function in a few ways- they allow for the purchase of very small amounts of coffee at a stable rate, and at a premium. These community lots also function to highlight and elevate regions that are often unsung, Oaxaca being a great example. While regionals are often looked upon as lesser quality, this El Aguacate lot impressed us on the cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. table during our recent visit to Oaxaca. Grown at an average of 1800 meters, this coffee is both classic and refined- a profile which could be defined by the word balance. Brewing Recipe : Espresso Brewing ratio 1 : 2.2 Ground coffee 20g Espresso output 42g Brew time 25-35 seconds Filter Brewing ratio 1 : 17 Ground coffee 15g Total water 250ml Water temperature 93ºc Brew time 3 minutes