This lot is brought to us via our friends at Red Fox Coffee Merchants and comes from Oaxaca, Mexico. Oaxaca is home to some serious vibrant, delicious, and sweet coffees and we’re excited to share the fruits of Grupo Cecilio’s labor with you. In a mug of The Valley, you’ll taste honey, sweet citrus, apples, and fine black tea.
With 16 distinct indigenous groups/cultures alone, many of which grow coffee, Oaxaca is incredibly diverse from an environmental, climatic, and social perspective. Grupo Cecilio is a producer group, which consists of 15 family members and neighbors who desired autonomy and independence from larger organizations. Cecilio Perez Vasquez is the backbone of this group — and with an increase of demand, Cecilio has been ensuring quality standards are being achieved. This season all of the producers worked heavily on improving their ability to dry more parchment at a slower, more even rate. Some have invested into building raised beds to accomplish this. These lots represent an enormous effort of selecting and vetting for quality, and not just in the cup. They all pass strict moisture content and water activity parameters as well. Overall the production volume may be small, but it can be some of the best quality out there.
The lot used in The Valley consists of Bourbon, Typica, Caturra, Mundo Movo, and was dry fermented for 24-36 hours. Next, it was dried on patios, petate mats, or raised beds for 10-20 days. It was then meticulously roasted to bring out the aforementioned killer flavor vibes.
Explore the world of Mexican coffee with a mug of The Valley.