Mexico San Agustin Crown Jewel - 12oz. Bag

Intro

This batch of Mexico San Agustin is a traditional washed coffee from Oaxaca, Mexico, produced by a small group of farmers organized under the Galguera Gómez company.

The flavor profile is sweet with complex sugars, buttery body, rich chocolatey notes, and hints of dried fruits and fresh citrus. When brewed as a pour-over, a conical device offered significant sweetness. This coffee will perform admirably as a workhorse espresso or cold brew as well.

Roast

We roasted this batch of Mexico San Agustin to a full-medium roast. Depending on the grind and brewing method, this Mexico San Agustin Crown Jewel can produce rich chocolatey notes, and hints of dried fruits and fresh citrus.

Brewing

As with most Top-Shelf coffees, we suggest using the pour-over method to maximized the aroma and flavor of this Crown Jewel coffee using a 1:16 coffee to water ratio with the water between 200F and 205F. Once grounds are placed in the filter, pre-soak grounds by covering with water for ~30sec to allow for blooming, then finish with either a steady pour or a couple of short pours to complete the brewing process.

Taste Analysis

By Sandra Loofbourow, Royal Coffee

I continue to be impressed with Mexico’s coffee potential; each year I find new coffees form this origin to fall in love with. Typically. I’ve associated Oaxaca with high volumes, but not necessarily high quality. Let this coffee from San Agustin challenge these preconceptions! An incredibly sweet cup with pineapple acidity and a pleasant lemongrass finish, this coffee is held together with a foundation of complex developed sugars – think caramel, sugar cookie, and marzipan. With a myriad of fruit flavors, overwhelming sweetness, and a buttery body, it’s the kind of coffee that disappeared from my cup much faster than I would have liked!

Background Details

This coffee is sourced from Galguera Gomez S.A. De C.V. and thirty seven surrounding family-owned farms located within the municipality of San Agustín Loxicha in the state of Oaxaca, Mexico. Coffee producers use their own micro-mill to process harvested cherries, which allows for meticulous care in depulping, fermenting, and drying the coffee. Coffee is cultivated on farms that average 10 to 24 acres in size. The Calguera Gomez company aims to organize and support producers with access to the best agricultural practices and consequently pay high prices for higher quality coffee production.