Sey (New York) Mexio Mazateca #1 250gBecause of how isolated the Mazateca is, there is much to be improved upon; however, the elevations, varieties, and organic growing practices make this place extremely special. In this cup we find excellent depth and structure, a lovely refined dark chocolate base, a subtle orange acidity, and a complex berry compote sweetness. VARIETAL: Typica & Bourbon REGION: San Mateo Yoloxochitlán, Sierra Mazateca, Oaxaca ALTITUDE: 1,650 - 1,900 masl HARVEST: March, 2022 PROCESSING Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Dry fermented for 24-36 hours. Dried on raised beds for 10-15 days. ABOUT MAZATECA This coffee comes from the remote parts of the Sierra Mazateca mountains; between La Cañada and the Papaloapán Valley, at the northern tip of the state of Oaxaca. As part of the Sierra Madre del Sur and the Sierra Madre Oriental, the land is surrounded by high mountains, cliffs, and is largely comprised of hills covered in mesophytic forests that are bathed by constant rains and the intermittent presence of mist. This geography creates difficult-but-ideal growing conditions for high quality and complex coffees. ABOUT TYPICA AND BOURBON Bourbon and Typica compose the most culturally and genetically important groups of coffees in the world. They are both low yielding, have very good cup quality potential, and are very susceptible to most diseases. Historical records indicate that seeds were taken to Yemen from the natural coffee forests of south west Ethiopia to be cultivated as a crop. Recent genetic tests have confirmed that Bourbon and Typica were the main seeds taken from Ethiopia to Yemen. From Yemen, descendants of Bourbon and Typica spread around the world, forming the basis of modern Arabica coffee cultivation.
