Deep in the mountains of northern Oaxaca grows the Flor de Corazón, a rare magnolia so loved by local farmers that its petals are used to make floral infusions and aromatise hot drinks. It also happens to be a brilliant companion to the coffee plant, attracting bees and shading the coffee trees below. These multigenerational family farms process their coffee on site at their own micro wet mills, hand-sorting, floating and pulping the cherries before a lengthy dry fermentation of 25 to 30 hours, longer than most. After 15 to 20 days on the drying beds, the result is a coffee that carries the care, culture and character of every family involved. Farmer: Flor De Corazon Region: San Mateo Yoloxochitlán Varietal: Bourbon, Typica Elevation: 1,700 - 1,900 MASL Process: Washed Tasting Notes: Walnut, toffee, caramel with a smooth rounded finish.Medium bodied, medium acidity.
