Mexico La Union

$25.00

Weight
Grind Size

Tastes Like: White peach, Graham cracker, Almond
Producer - The community of Sierra Mazateca
Origin - San Mateo Yoloxochitlan, Sierra Mazateca, Oaxaca, Mexico
Variety - Typica, Bourbon, Mundo Novo
Process - Washed

The Sierra Mazateca, where this coffee is from, is part of the Sierre Madre de Oaxaca mountain range, located in the far north of Oaxaca state. The area is named after the indigenous Mazatec people who live in this area. We are proud to be able to work with many of the indigenous coffee producers in this region. La Union is a small group of loosely associated producers based in and around San Mateo Yoloxochitlán whose parchment is collected by our partners in the region, Red Beetle Coffee Lab.

Oaxaca is full of very small coffee producers - some producing as little as 5-10 kg per year. The limited quantities do not mean quality is low, often quite the opposite is true. What makes Oaxaca an especially unique area of Mexico for coffee is that the internal market is also very willing to buy Oaxacan coffees. So, Osito and our partners on the ground in Mexico have to work hard and compete to be able to source these tiny lots. Then we spend considerable time and effort to put together lots of similar cup quality/profile, moisture content and water activity to create what we refer to as “community microlots” For all the time and effort it takes to secure these lots, it is always worth it - these coffees are exciting and showcase a side of Mexican coffee often unexplored and under-appreciated.

Espresso Recipe

While it's worth noting all machines and grinders are different, here's where we'd start, then play around and tune it to your setup!

BLENDS:
Dose: 21 grams
Yield: 45 grams
Time: 28-32 seconds
Ratio (dry coffee:espresso): 1/2.1


SINGLE ORIGINS

These are roasted light, with great developement.. so leaves us running a couple recipes:

Light & Bright
Dose: 19 grams
Yield: 56 grams
Time: 17-18 seconds
Ratio (dry coffee:espresso): 1/2.9

Syrupy & Sweet
Dose: 19 grams
Yield: 58 grams
Time: 24-28 seconds
Ratio (dry coffee:espresso): 1/3

This is based on our commercial machine at the following parameters:

Pressure - 6 Bar
Temp - 95 Degrees Celsius
Basket - 20g VST
Shower screen - IMS

Single Cup Filter Recipe

Pour Over
Dose - 15g
Water -
Temp - 100 Degrees

0:00 Bloom - 35g
0:30 First Pour - up to 140g
1:05 Second Pour - 195g
1:45 Third Pour - 255g
Brew time 2:45 to 3:00

Check out James Hoffmans Youtube for an awesome bloom technique, and use the Rao Spin after each pour.

Aeropress
Use the inverted method
Dose: 13g
Water: 220g
Brew Time: 1:30
Press Time: 30sec
Extend brew time to make it stronger, shorten brew time if you want a mellower brew.

Batch Brew Recipes

General Specs
Ratio: 1:17
TDS: 1.25 - 1.35
Ext %: 20-21%

Breville Precision Brewer
Temp: 95 Degrees Celsius
Flow Rate: Fast
Bloom: 30 seconds
Basket: Flat bottom gold
Filter Paper: Melitta 8 - 12 cup
Dose: 70 grams
Water: 1,200 ml
Ratio (dry coffee:water): 1:17

Fetco
Temp: 94 Degrees Celsius
Brew Time: 4:15
Pulses: 10
Pre-Wet: 15%
Pre-Wet Delay: 1:00
Drip Delay: 1:15
Dose: 120 grams
Water: 2050 ml
Ratio (dry coffee:water): 1:17