| Format | Price | /250g |
|---|---|---|
| 250g | £13.95 | £13.95 |
| 1kg Best | £49.95 | £12.49 |
TASTING NOTES: Blueberry, Strawberry & Lemon Curd
PROCESS: Anaerobic Washed
AROMA: Sharp
BODY: Silky, Juicy
REGION: Sierra de Flores Magón, Oaxaca
PRODUCER: Loma Ocotitlán Community
ALTITUDE: 1,600 - 1,900 masl
ROAST: Light/Medium Roast
VARIETAL: Andung Sari, Sigarar Utang
Grown high in the Sierra de Flores Magón in Oaxaca, this coffee comes from Loma Ocotitlán, a small Mazatec village where 22 families farm between 1,600 and 1,900 metres above sea level. In these cool, misty mountains where narrow trails wind through forest and drying can be slow in the chill—the community has taken a bold step forward, producing its first anaerobic washed lot, fermented for over 72 hours.
The cup opens with a rush of wild berry aroma, vivid and untamed. Light roasted to preserve its clarity, it bursts with blueberry and strawberry. quickly deepening into blackberry and blackcurrant. A flash of blood orange and lime-sweet brightness cuts through, followed by a smooth ribbon of lemon curd and honey.
The body is juicy and jammy, almost sugar-coated in texture, coating the palate with flavours of red apple, pear, raspberry, and red currant. As it settles, a distinctive cake like sweetness lingers soft, rounded, and gently comforting.
Rooted in rustic agroforestry systems shaded by plantain, citrus, and fruit trees, this coffee reflects both innovation and ancestry: a forest-grown lot shaped by patience, experimentation, and a community determined to open new doors through flavour.
Follow along with our Pour Over, Espresso and Fellow Aiden recipes here.
