Mexican Day of the Dead Nº 21

A shade-grown washed coffee from smallholders near Oaxaca City, Mexico, with milk chocolate, pecan and glace cherry notes.

We've worked with Marta Dalton and her family over the last few years through her company Coffee Bird, in fact most of our Guatemalan coffees have come through her! We decided that the Dalton family farm had produced something perfect for us, a balanced sweet coffee with notes of Red apple and Toffee.Subscribers: In the unlikely event that we run out of this coffee we will replace it with the most similar substitution we can find. If for any reason you do not like the substitute we will of course replace or refund. You will be notified of a substitution with a note in your box.

It is common to roast Kenyan coffees extremely lightly, to highlight the dominant acidity. But in the case of the Sasini, we were impressed with its intense honey sweetness, and so developed the natural sugars a little further with a longer roast time, and higher temperature. This has resulted in a complex sweetness with subtle florals, black forest fruits and a hint of cocoa on the finish.

From the home of coffee itself, comes this washed lot from the Doyo Co-operative. The heirloom varietals grown here represent the legacy of coffee growing in this region - classic flavours and high desirability. This coffee was roasted to pull out the complex sweetness of sweet and salty malted milk chocolate whilst retaining a deep fruit note of raisin and subtle citrus flavour.