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|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-dried|
|Arrival date||Sep 21 2016|
|Cultivar Detail||Bourbon, Catimor, Caturra, Typica|
|Appearance||.4 d/300gr, 16 - 18 screen|
|Roast Recommendations||City+ to Full City+|
This coffee was collected from small holder coffee farmers in the Sierra Jurez mountain area (part of Sierra Madre Occidental), which creates a natural border on the eastern side of Oaxaca. The indigenous population in this region are the Ayuuk people (or "Mixe"), whose language ties them to the Olmecs, however local belief has them originating in the South American Andes. Most of the coffee exported from this region is through a local cooperative, who hold both Fair Trade and Organic certifications. The coffee tradition is one of "small holders", usually consisting of a few thousand trees, hand pulpers, and wet processing. This small holder blend is mostly made up of Caturras, Typicas, Bourbons, and Catimor hybrids.
Ayuuk has a sweet raw sugar and hazelnut smell in the dry fragrance, especially strong in our City+ roast, with a touch of powdered milk chocolate mix. Subtle fruited notes are present at City+/Full City, but more like dried fruit in a cookie, like oatmeal and raisin cookies. Breaking through the wetted crust pushes up a nice caramel and walnut smell in the steam. Brewing a City+ roast produces a crowd pleasing cup, where balance is struck between sweet flavors of turbinado sugar, and countering notes of fruit skins and baker's cocoa in the finish. Acidity is mild to moderate, with a fruited side that lends to pear accents as the cup cools. Full City roasts build up a layered chocolate effect, with subtle berry and walnut flavors coming into play in the finish. As espresso, Full City shots have creamy nut flavors, with a heavy dusting of bittersweet baker's cocoa.