The Mexico Flor de Corazon comes to us from a group of family farms in San Mateo Yoloxchitlan, a coffee-growing subregion in Oaxaca. Going back just 80 to 100 years, the business of coffee production looked completely different in Mexico. Large, lower elevation plantations ran the market, and they bought the higher-grown smallholder coffees and blended them into their own lots with no differentiation based on quality. We purchased a blender quality lot from this group of small-scale producers last year for use in Mass Appeal and Thesis. We were so pleased with the quality, that when we saw a higher quality, single origin lot from these producers, we knew we had to bring it in. 

Oaxacan coffees bring with them a wide range of flavors: distinct dried fruit notes like raisin, date and prune, saturated sweetness like brown sugar, richness like drinking chocolate. We found the most prominent notes to be cashew butter, date and brownie batter making for a full, silky morning brew. We recommend a 1:16 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.