Normally, Oaxaca coffees, especially the Typica Pluma variety, tend to be very chocolate and nut forward, with little fruitiness or depth. They make excellent simple drinking coffees, but they’re not the most dynamic coffees we source.
Last fall when we purchased this coffee from Alba Flores, a leader and experienced coffee producer from the Ozolotepec community, we recommended extending the fermentation process to see if fruiter, more complex flavors would develop in the cup.
The result of the fermentation experiment blew our expectations out of the water. Alba’s coffee retained the chocolatey nuttiness while also displaying ripe fruit tones.
In the cup, we tasting dark chocolate and black walnut alongside flavors of tangerine, berries, and grape. This coffee strikes the beautiful balance between a “comfort” coffee and an adventurous brew. We believe this is one of the most interesting coffees we’ve had in awhile!