Our second Mexican lot for this winter, and this one is full on Pistachio. Lots of sweet nut qualities with a hint of stone fruit. This lot has gone through a 96 hour feremented washed with Lactic acid bacteria from red wine.
| Tasting Notes | Pistachio, Stone Fruits & Bakers Chocolate |
|---|---|
| Region | Santa María Ozolotepec, Oaxaca |
| Process | 96-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.
The L26 Washed lot comes from producers in Santa María Ozolotepec, with whom Galguera Gómez has maintained direct relationships for over 20 years. This is Que Onda’s third consecutive harvest supporting this community. Both lots were processed with the same method but using different microorganisms at the Galguera Gómez wet mill in Oaxaca City under the supervision of Jesús Galguera Gómez.
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 |
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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 |
