High elevation Oaxacan coffee gives rise to full flavors
A smooth and rich coffee perfect for any morning, any brew method
The Mexico Santa Cruz comes to us from two producers in Pluma, a coffee growing subregion in Oaxaca. Over the last few decades, Pluma’s coffee production has evolved from the hands of large estates into the hands of local smallholder farmers. Now, Pluma is almost exclusively a province of smallholders with farms averaging just 1-2 hectares. However, 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.
The producers of this coffee, Bernardo and Carlos Martinez, blended their coffee together to have enough to sell, while also maintaining their quality. The coffee harvest here is December - March. Coffee cherry is picked by hand, sorted, fermented for 12-48 hours, and then washed. Each day lot goes out to dry on petate mats on the patios for 4-7 days. The mats are traditional mezoamerican woven fibers made of palm of petate. This enables the coffee dry more evenly, despite being on the patio.
Pluma coffees bring with them a wide range of flavors: distinct dried fruit notes like raisin and prune, saturated sweetness like brown sugar, richness like drinking chocolate. We found the most prominent notes to be peanut brittle candy and chocolate truffle, 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.