The Celso Garcia cooperative has nearly 800 members, half of which are women, all small-holder coffee farmers in he Oaxaca region of Mexico. They lead a quality-focused effort, with farms heavily planted in Bourbon (as well as Typica, and Criolla), and producing cleanly processed washed coffees. They are an organic certified group, which helps with commanding a fair premium for their coffee. Farms cover the better part of 1000 hectares in the region and span an altitude of 1100 to 1400 meters.
This blended lot boasts a pleasant mix of dry spice and unrefined sugar sweetness in the ground coffee. A candied nut scent in light roasts is traded for moderate cacao-like roast tones as you reach Full City. The wet aromatics echo the raw sugar expressed in the fragrance, with raisin and crushed walnut accents released in the steam off the break. The cup has unequivocal sweetness, like sugar browning in a pan and a buttery side too (like butterscotch). There's a sweet and bittersweetness that's very 'coffee-like' in character, what we like to think of as base coffee flavor, or 'coffee ID'. A relatively heavy body carries the bittersweet cocoa notes well into the finish. It's a nutty coffee too, roasted almond, and pecan. A mild acid cup, dark roasts will make for nice single-origin Mexico espresso, also proving useful for blending.