A true winter banger, brown sugar and caramelised nuts dominate with a finish of white chocolate, this coffee has gone thorugh a 72 hour ferment with native micro organisms.
| Tasting Notes | Brown Sugar, Praline & White Chocolate |
|---|---|
| Region | Santa María Ozolotepec, Oaxaca |
| Process | 72-hour fermented Washed |
| Elevation | 1500+ masl |
| Variety | Bourbon, Criollo Typica, Caturra |
| Importer | Que Onda |
Oaxaca is Mexico’s fourth-largest coffee-producing state, contributing around 10% of national output. What makes it truly distinctive is its preservation of traditional varieties such as Typica and Bourbon, carefully maintained by small-scale Indigenous producers. Farms are typically 0.5 to 2 hectares, cultivated under agroforestry systems that protect native ecosystems, enrich soils with organic matter, and moderate the local microclimate through dense canopy cover.
Que Onda partners with Galguera Gómez, a three-generation coffee company (producer, miller, and exporter) with over 50 years of experience in the Sierra Sur region. This is the birthplace of the Pluma varietal - a Typica offshoot protected by a Designation of Origin, known for its elegant cup profile and exclusively grown under shaded, polyculture systems that support local biodiversity.
Choose a grind size to suit your brew method:
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Whole Bean |
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French Press |
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Filter |
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Moka Pot |
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Espresso |
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AEROPRESS |
|
Turkish Press |
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250gApproximately 15 cups |
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500gApproximately 30 cups |
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1 KGApproximately 60 cups |
|
3 KGApproximately 180 cups |
