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Mexico - Sierra Mazateca
Mexico - Sierra Mazateca
Regular price
£10.50
Regular price
Sale price
£10.50
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Origin : Mexico
Tasting Notes : Lemon Peel, Speculoos & Black Tea
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Description
Description
The Sierra Mazateca is an isolated mountain range in northern Oaxaca, home to the Mazatec people, whose identity remains deeply rooted in ancestral tradition.
Coffee here grows between 1500 and 1800 masl, on small family farms of just 1-5 hectares, most shaded beneath a natural canopy of cloud cover that protects the crop through the season. Farmers grow a mix of Bourbon, Caturra and Typica, hand-picking only ripe cherries before pulping them the same day using depulpers.
The coffee is fermented in tiled tanks for 12 to 24 hours, then washed and dried on patios for 15-20 days. Some producers in the region have begun experimenting with in-cherry fermentation before pulping, adding a further layer of complexity to the cup. In the cup, bright lemon peel along with the warm spice of speculoos biscuit, rounded out by a black tea lingering structure.
Process
Washed
Variety
Bourbon, Caturra & Typica
Altitude
1500 - 1800 masl
Region
Northern Oaxaca
Producer
Huautla de Jiménez
Mexico - Sierra Mazateca
This coffee is fermented in tiled tanks for 12 to 24 hours, then washed and dried on patios for 15-20 days. Some producers in the region have begun experimenting with in-cherry fermentation before pulping, adding a further layer of complexity to the cup. In the cup, bright lemon peel along with the warm spice of speculoos biscuit, rounded out by a black tea lingering structure.
Filter Brewing
What you'll need:
15g Coffee (Medium-fine Grind) per 250g Water
V60 Dripper
Filter Papers
Digital Scales
Mug or Carafe
Coffee Grinder
Kettle (Ideally one with a gooseneck)
Step-by-step:
1. Rinse your filter paper and then empty your carafe.
3. Grind your coffee so it's fresh.
2. Add coffee to your filter and gently shake to flatten the bed.
3. Bloom. Pour 50g of hot water over the grounds, swirl and wait 30 seconds.
4. Pour to up to 150g at 1 minute, then the remaining water by 2 minutes.
5. Give the brewer a little swirl, aiming for the total brew time to be 2.5 to 3 minutes.
6. Enjoy!
If you'd like to mix things up, try a Clever Dripper.
Mastering a Cafetiere
What you'll need:
15g Coffee (Coarse Grind) to 250g Water
Cafetiere
Digital Scales
Coffee Grinder
Kettle
Step-by-step:
1. Pre-heat your cafetiere so it's up to temperature.
2. Add coffee and begin pouring the hot water into the cafetiere in a circular motion.
3. Stir the top later gently to break up the top later.
4. Place the lid on without pushing down the plunger. Leave to brew for 4 minutes.
5. Plunge slowly and steadily to the bottom.
6. Serve straight away!
If you'd like to step out of your comfort zone, try an Aeropress.
Dialing in Espresso
What you'll need:
18g Coffee (Fine Grind)
Espresso Machine
Digital Scales
Coffee Grinder
The Golden Ratio:
For espresso, you'll normally see a 1:2 ratio. A double shot of espresso will commonly require 18g of finely-ground coffee, giving you 36g of espresso. The total shot time should be between 25-30 seconds.
Top Tips:
- Evenly distribute your ground coffee when it's in your portafilter.
- When you tamping your coffee, ensure your press hard and flat.
Dialing in:
If your espresso is running through too fast (under 25 seconds) then adjust your grind size to finer. If it's running through too slowly, make your grinds coarser, allowing the water to run through faster.
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